Clean Eating Yummy Shepherd’s Pie
Serves: 6
Hands-on time: 25 minutes
Total time: 1 hour
INGREDIENTS:
1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces
1 clove garlic, whole, plus 1 tsp garlic, minced, divided
2/3 cup buttermilk
1 tbsp chives, chopped
Sea salt and ground black pepper, to taste WATKINS of course
4 tsp WATKINS Grapeseed oil, divided
1 lb lean ground turkey breast
1 yellow onion, finely chopped (1 cup)
3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)
1 celery stalk, diced (about 1/3 cup)
1 tsp fresh rosemary leaves, finely chopped
1 cup WATKINS chicken broth
1 tbsp tomato paste
1/2 cup frozen peas
INSTRUCTIONS:
Preheat oven to 375˚F.
Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with Watkins salt and pepper. Set aside.
Meanwhile, heat 1 tsp Watkins Grapeseed oil in a large non-stick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.
Heat 2 tsp Watkins Grapeseed oil in skillet over medium heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, Watkins Chicken broth and tomato paste and continue to cook until most of liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in an even layer. Run a fork over top of potatoes in a crosshatch pattern or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp Watkins Grapeseed oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.
