Turkey Shepherd's Pie
ounces turkey breast tenderloin or skinless, boneless chicken breast halves
10 ounce package loose-pack frozen mixed vegetables
12 ounce jar turkey or chicken gravy
teaspoon dried thyme, crushed
20 ounce package refrigerated mashed potatoes
- Cut turkey into 1/2-inch strips. In a 3-1/2- or 4-quart slow cooker place frozen vegetables. Top with turkey strips. In a small bowl stir together the gravy and thyme; pour over turkey.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. If cooking on low-heat setting, turn to high-heat setting.
- Using a spoon, drop mashed potatoes into 8 small mounds on top of turkey mixture. Cover and cook for 10 minutes more. To serve, in each of 4 shallow bowls spoon some of the turkey mixture and two of the potato mounds. Makes 4 servings.
Nutrition Facts(Turkey Shepherd's Pie)
- Per serving:
- 297 kcal cal.,
- 5 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 51 mg chol.,
- 781 mg sodium,
- 33 g carb.,
- 4 g fiber,
- 0 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet