turkey chili shepherds pie

Stephen and I have decided to try to use everything in our kitchen before we shop for more items. Tonight we decided we were going to eat our 2 cans of turkey chili. After staring at seemingly unappetizing cans of turkey chili I scanned the kitchen for more food. The freezer was full of frozen veggies and a 2lb bag of potatoes still sat menacingly on the pantry floor.

What to make with meat, vegetables and potatoes? Good ‘ol Shepherds pie! I am NOT a fan of shepherds pie, its always too salty for me, but I decided to see if I could make myself like it, without adding any additional salt except the 600mg found in the turkey chili.  I took a twist on the recipe and so far so good.


turkey chili shepherds pie

2 tbsp whole wheat flour
2tsp butter
1 cup mixed veggies (frozen)
6 small potatoes, peeled, diced and cooked
1/4 cup milk
1/4 light sour cream
2 cans of low fat turkey chili
1 tsp garlic powder

cook one cup of mixed vegetables (I used peas, carrots, green beans and peas)
combine turkey chili and cooked mixed vegetables
melt butter and mix with with whole wheat flower
combine butter and flour mixture with vegetables and turkey chili
place into a 9×12 baking pan

wash, peel and dice 6-8 medium sized potatoes
place in boiling water and cook for 8-10 minutes
remove potatoes and cream with 1/4 cup of milk and 1/4 cup of sour cream
add 1 tsp of garlic powder

cover turkey and vegetables with a layer of mashed potatoes
optional: cover potatoes with a layer of cheddar cheese
bake for 15 minutes on 375 or until potatoes and cheese begin to brown

Delicious, simple and healthy!


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