Clean Eating Shepherds Pie Food

CLEAN EATING SHEPHERD'S PIE

Steps:

• Pierce and cook potatoes in microwave until soft. When cool enough to handle, peel and place in a bowl. Mash with a fork adding 3T water until smooth.
• Preheat oven to 400°F.
• Meanwhile, coat a large skillet with cooking spray and saute onion, carrots and celery over medium-high until soft. Add turkey, and cook until brown.
• Add flour and spices, stirring to coat. Add broth and once uniformally hot, add the cornstarch, stirring quickly so it doesn't clump.
• Spread veggie mixture into a casserole and top with sweet potatoes.
• Bake for 30 minutes.

SHEPHERD'S PIE WITH BUTTERMILK-CHIVE MASHED POTATO CRUST

Steps:

• 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 salt and pepper. Set aside. Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high. 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 oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, 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 oil and bake in oven until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.