Light Shepherd's Pie
Votes: 5
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 448, total fat 19 G., saturated fats 6 G., proteins 32 G., carbohydrates 38 G., fiber 6 G., cholesterol 77 mg, sodium 847 mg, sugar 2 G.
Calories 448, total fat 19 G., saturated fats 6 G., proteins 32 G., carbohydrates 38 G., fiber 6 G., cholesterol 77 mg, sodium 847 mg, sugar 2 G.
Shepherd's pie is a hot dish that requires no side dishes: it features meat, vegetables, and a potato side dish, all wrapped into a delicious casserole with a golden crust—it's hard to resist! All the ingredients are cooked separately, then layered in a baking dish and baked. The bottom layer is spiced vegetables, followed by a layer of fried minced meat with green peas, and the whole thing is topped with mashed potatoes mixed with grated cheese. Unlike traditional shepherd's pie, this version is lighter, made with ground turkey, and ready in just half an hour.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of ground turkey, 7% fat
- 220 g of ground beef tenderloin, 10% fat
- 0.6 kg small red potatoes
- 2 tbsp. l. olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 2 large tomatoes, cut into pieces
- 1.5 tbsp chili spice mix
- 1.5 cups frozen green peas
- 0.5 cup warm low-fat milk
- 1/3 cup shredded reduced-fat cheddar
We recommend
Recipes with similar ingredients: ground turkey, ground beef, potato, carrot, tomatoes, peas, cheddar cheese, milk, chili seasoning
Cooking the dish according to the recipe:
- Place the potatoes in a microwave-safe bowl with 2 tablespoons of water; cover and microwave until tender, 8-10 minutes. Let stand, covered, until ready to mash.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon salt. chili spice mixes and 0.5 teaspoon salt, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
- In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the ground meat, the remaining 3/4 teaspoon chili powder, and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until darkened, about 4 minutes. Add the peas and 1/4 cup water; simmer for 2 minutes. Transfer the vegetables to a baking dish and cover to keep warm.
- Preheat the oven to broil. Add milk and 1/4 teaspoon salt to the potatoes and mash thoroughly; mix in the cheese. Spoon the mashed potatoes over the meat and broil until golden brown, 1-2 minutes.
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