Light Shepherd's Pie

Submitted by Jadelabyrinth

"This is great tasting and healthy! This will make 4 - 8"x8" pans. If you are not concerned with the fat it taste great to add some shredded Parmesan or cheddar to the top of it before you bake. I use instant potatoes for the convenience factor, but real mashed potatoes taste even better! Note: The amount of instant potatoes may vary by brand. Enough instant potatoes should be prepared for 16 servings."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 4 pieces per pan
• Serves: 16-24

ingredients

• 2 (566.99 g) bag mixed vegetables
• 1360.77 g ground turkey
• 2 large onions, chopped
• 3 (1020.58 g) jar beef gravy (I use fat-free)
• 9.85 ml salt, divided
• 4.92 ml rubbed sage
• 4.92 ml dried thyme
• 4.92 ml dried rosemary, crushed
• 4.92 ml pepper
• 1261.73 ml instant potato flakes
• 473.18 ml nonfat milk
• 88.74 ml margarine or 88.74 ml butter
• 1261.73 ml water

directions

1. In a 3 quart pan, cook turkey and onion over medium heat until meat is no longer pink; drain.
2. Stir in the mixed vegetables, gravy, 1 teaspoon salt, sage, thyme, rosemary and pepper.
3. Transfer to 8"x8" pans coated with nonstick cooking spray.
4. Prepare the instant potatoes with water, milk, butter and remaining salt.
5. Spread over meat mixture.
6. Store in the refrigerator for no longer than one day (or freeze).
7. To freeze it: cool completely and place each pan in it's own labeled 1 gallon freezer bag. Freeze.
8. If frozen, thaw pan overnight in refrigerator.
9. Bake, uncovered, at 375° for 40 minutes or until heated through.