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Leftover Turkey and Leek Shepherd's Pie















Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium


For the filling:
2 ¼ teaspoons canola oil
or olive oil, or any vegetable oil
2 large leeks
white and light green parts only, well washed and thinly sliced
1 ⅔ cups carrots
thinly sliced
4 cloves garlic
minced, or to taste
cup white wine
3 tablespoons all-purpose flour
2 teaspoons sage
freshly chopped or 1/2 teaspoon dried, rubbed
2 cups chicken broth, low salt
or vegetable broth
2 cups turkey
cooked and diced or shredded, or chicken
1 cup peas, frozen
1 x salt and black pepper
to taste
For the mashed potatoes:
2 pounds potatoes
preferably yukon gold, peeled and cut into chunks
½ cup buttermilk
nonfat, up to 3/4 cup
1 x salt and black pepper
to taste
1 large eggs
lightly beaten
½ tablespoon olive oil


For the filling:

Preheat oven to 425°F.

Add 2¼ teaspoons of oil in a large skillet or Dutch oven over medium heat.

Add leeks and carrots and cook, stirring, until the leeks soften, 6 to 8 minutes.

Stir in garlic and cook, stirring, 1 minute more.

Add wine and stir until most of the liquid has evaporated.

Stir in flour and sage and cook, stirring frequently, until the flour begins to change into light brown, 1 to 3 minutes.

Add broth and bring to a simmer, stirring constantly, until the sauce thickens and the carrots just start tender, 4 to 6 minutes.

Stir in turkey and peas and season to taste with salt and pepper.

Remove from heat and transfer the mixture to a deep 10-inch pie pan or other 2-quart baking dish and set aside.

For the mashed potatoes:

Put potatoes in a large saucepan covered with cold water.

Bring to a boil over medium heat.

Cook, partially covered, until the potatoes are tender, 9 to 11 minutes.

Drain well and return the potatoes to the pan.

Cover and shake the pan over low heat to dry the potatoes slightly, 1 to 2 minutes.

Remove from the heat.

Mash the potatoes with a potato masher, fork or whip with an electric mixer, adding enough buttermilk to make a smooth puree.

Season with salt and pepper.

Mix in egg and ½ tablespoon oil.

Spread the potatoes evenly on top of the turkey mixture.

With the back of a spoon, make decorative swirls.

Arrange the baking dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, 28 to 30 minutes.

Cool for about 5 minutes.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 22318% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 89mg 4%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 16%
Sugars g
Protein 14g
Vitamin A 115% Vitamin C 25%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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