Difficutly: moderate
Time: 30 Min
Portion: 6 servings
Ingredients:
1 tablespoon canola oil
1 medium onion, finely chopped
2 large carrots, chopped
1 pound ground turkey
2 tablespoons worcestershire sauce
2 tablespoons no salt added tomato paste
2 teaspoons herbs, dried, mixed
1 cup low sodium beef broth
1 cup frozen corn
FOR THE TOPPING:
2 pounds potatoes (yukon gold) peeled and cut into 1 1/2 inch pieces
1/2 cup 1% low-fat milk
1 tablespoon Brummel and Brown Spread With Yogurt
Directions:
1. In a large pot, heat canola oil on medium-low heat. Saute onions and carrots until softened.
2. Turn up heat to medium-high and add turkey; cook until no longer pink. Add Worcestershire sauce, tomato paste, herbs and broth.
3. Reduce heat and simmer uncovered for 15 minutes. Add peas, then simmer 5 minutes more.
4. Tip: If sauce seems too watery for your liking, combine 1 tsp of cornstarch into 1/8 cup of water and stir into beef mixture.
5. While sauce is simmering, bring a large pot of water to boil. Add potatoes, reduce heat to a simmer and cook until tender, about 15-20 minutes.
6. Drain water. Add milk and light butter. Mash with a potato masher until smooth. Season if you like.
7. Pour sauce into an 11-inch by 7-inch baking dish and allow to cool slightly. Top with potato.
8. Bake in a preheated 400 degree oven for 20-25 minutes.