Ground Turkey Shepherd’s Pie- Go-Lite!

In order to eat all the tasty Que and bacon on the weekends, we just gotta keep an eye on the intake during the week. But, it still needs to be delicious and stick-to-your-ribs, right? Here’s a healthy twist on one of my favorite dishes.  It will definitely fill you up and the fat and calorie count are surprisingly harmless. You could very easily make your own lo-cal mushroom soup ahead of time and use that instead of the canned version. This is a quick recipe you can make when you get home from work.

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1 lb. ground turkey

1 can lo-cal cream of mushroom soup

1 cup of baby bella mushrooms(quartered)

½  cup par-boiled broccoli

½  cup diced carrots

¼ cup diced onions

¼ cup chopped parsley(flat leaf)

3-4 medium red potatoes

Lo-sodium chicken stock

Oakridge Santa Maria Steak Seasoning

http://www.kcbbqsource.com/oakridge-bbq-santa-maria-rub-6-oz/

First, par-boil the broccoli and set it aside. Heat up your skillet on medium heat and sauté the onion, carrots, and mushrooms  in olive oil with a dusting of the Oakridge Santa Maria seasoning. When the veggies are soft, add the ground turkey to the skillet and brown it along with a couple of splashes of chicken stock(about a quarter cup). Chicken stock is a great way to give some bold flavor to ground turkey. Let everyone simmer in the skillet and reduce down for about ten minutes and then add the can of cream of mushroom soup.  Rough chop the broccoli and add it to the party and take it off the heat.

Skin and boil the red potatoes mash them with chicken stock and plain greek yogurt until smooth. Season them with the Oakridge Santa Maria seasoning and add the chopped parsley.

I like to make individual pies since they can be tweaked with green onion, jalapenos or whatever flips your individual trigger. Give the baking dish a light spray of a non-stick cooking spray and put in a nice layer of the turkey mixture. You have saved enough calories and fat that it’s totally cool to sprinkle the top with your favorite cheese. Pop in the oven at 375 degrees for about 45 minutes or until the potato topping is lightly browned.

Enjoy!!! You’ve now earned the right to feast on pulled pork and baby backs this weekend!

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