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Turkey Shepherd's Pie

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Submitted by ekb1024

YIELD

8 servings

PREP

30 min

COOK

40 min

READY

1 hrs

Ingredients

Filling
1 237
CUP ML GRAVY
10 289
OUNCES ML/G BROCCOLI, FROZEN
¼ 59
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
¼ 1.3
TEASPOON ML MARJORAM
dried *
¼ 1.3
TEASPOON ML SALT
2 473
CUPS ML TURKEY
cooked, cubed *
Potato crust
2 2
PACKAGES PACKAGES POTATOES
mashed *
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML ONIONS
minced
2 3E+1
TABLESPOONS ML BUTTER
¼ 59
CUP ML PIMENTOS
chopped
1 1
EACH EACH EGGS
slightly beaten
2 3E+1
TABLESPOONS ML CHEESE
grated

Directions

Preheat oven to 350℉ (180℃).

Lightly grease a 2-quart casserole dish.

Make filling: Cook broccoli as package label directs; drain.

Meanwhile, combine gravy with onion, celery, marjoram, and salt; bring to boil, stirring.

Remove from heat.

Add broccoli and turkey, mixing well; cover, and keep warm.

Potato Crust: Prepare potatoes as the package label directs, using amount of liquid specified on package; include salt, onion, and butter.

Add pimiento and egg, beating with fork until well combined.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 67 65% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 437mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 11% Vitamin C 32%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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