Name: Winter Vegetable Shepherd's Pie Recipe
Total time: 25 min
Yield: 10
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

We seem to eat for comfort during the holidays. . . but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. Ann Sheehy, Lawrence, Massachusetts. 

How to make Winter Vegetable Shepherd's Pie Recipe

Taste Of Home

Crawler

American

<p>We seem to eat for comfort during the holidays. . . but comfort foods aren't necessarily healthy. To make a classic comfort food dish more healthy, I came up with this lovely take: turkey shepherd's pie. It's perfect for putting out on your holiday buffet table. Ann Sheehy, Lawrence, Massachusetts. </p>

Non Vegetarian

Cubed peeled butternut squash

Large potato, peeled and cut into 1 cubes

Medium carrots, thinly sliced

Vegetable Broth

Plus 3/4 salt, divided

Pepper, divided

Ground Turkey

Large onion, chopped

Olive oil

Sliced fresh mushrooms

Garlic cloves, minced

White wine

Dried Thyme

All purpose flour

Frozen peas

Preheat oven to 350. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.

step 1

In 2 batches, cook turkey and onion in a dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.

step 2

In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.

step 3

Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

step 4