Hi Everyone ~
Happy First Day of Fall! With the cooler weather, comes “comfort foods”, right? Or what I like to refer to as “discomfort foods” because my pants are so tight afterwards that there is a bit of discomfort! Remember when making those warm and gooey casseroles, soups, & fall desserts – they have CALORIES! Even though they taste oh-so-good, it is important to indulge in just one serving and then put it aside!
This delicious Shepherd’s Pie recipe is simple to make and the more unsavory ingredients in the traditional style! Give it a try, I think that you’ll be pleasantly surprised!
8 Small Red Potatoes, peeled & quartered
1/2 Tbsp. of Olive Oil
1/4 Cup Fat Free Milk OR unsweetened almond milk
1/4 Cup Shredded Reduced Fat Mozzarella Cheese
1/8 Tsp. Salt
1/8 Tsp. Pepper
1/2 Cup Onions, chopped
1.25 Lb. Extra Lean Ground Turkey
2 Cups Zucchini, sliced
5 Fresh Chopped Tomatoes (OR 1 Can chunky pasta-style)
1 Can (6 ounces) Canned Tomato Paste
1/4 Tsp. Black Pepper
1 Spray of Cooking Spray
Directions: Preheat oven to 375. Place potatoes in a pot and fill with water enough to cover potatoes. Boil until potatoes are tender. Drain potatoes and place back in pot. Add 1/2 Tbsp. of oil, milk, salt, pepper, & 1/4 cup of cheese. Mash until fluffy and set aside.
Meanwhile, heat skillet, then add turkey and onions and cook until meat is no longer pink. Stir in zucchini, undrained tomatoes, tomato paste, and 1/4 tsp. of black pepper; bring to a boil.
Coat baking dish with cooking spray, fill with turkey mixture, spread potato mixture over top, and bake for about 30 minutes.
Total Calories: 356 Carb=48g Prot=33g Fat=4.7g
Tiffany’s Tip: When making this recipe, make sure to cut the zucchini in thick enough slices that it doesn’t get too soft when mixed together with the turkey!