I combined a few different flavors into this hearty shepherd’s pie.
—LYNN PRICE MILLVILLE, MA
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
1 1/4 pounds lean ground turkey
1 small onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt, divided
1 can (14 3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies
1 to 2 tablespoons chipotle hot pepper sauce, optional
2 2/3 cups water
2 tablespoons butter
2 tablespoons half-and-half cream
1/2 teaspoon pepper
2 cups mashed potato flakes
1. Preheat oven to 425°. In a large skillet, cook turkey, onion, garlic and 1/4 teaspoon salt over medium heat 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Stir in corn, green chilies and, if desired, pepper sauce. Transfer to a greased 8-in. square baking dish.
2. Meanwhile, in a saucepan, bring the water, butter, cream, pepper and remaining salt to a boil. Remove from heat. Stir in potato flakes. Spoon over turkey mixture, spreading to cover. Bake for 25-30 minutes or until bubbly and potatoes are light brown.
Per 1 cup: 312 cal., 12g fat (5g sat. fat), 78mg chol., 583mg sod., 31g carb. (4g sugars, 3g fiber), 22g pro.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.