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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Turkey Shepherd's Pie
Makes: 4
servings
Prep
20 mins
Cook
10 mins
Cook
6 hrs
Low or High 3 hours
Ingredients
- 12 ounces turkey breast tenderloin or skinless, boneless chicken breast halves
- 1 10 ounce package loose-pack frozen mixed vegetables
- 1 12 ounce jar turkey or chicken gravy
- 1 teaspoon dried thyme, crushed
- 1 20 ounce package refrigerated mashed potatoes
Directions
1. 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.
2. 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.
3. 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)
- Servings Per Recipe 4,
- cal. (kcal) 297,
- Fat, total (g) 5,
- chol. (mg) 51,
- sat. fat (g) 1,
- carb. (g) 33,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- pro. (g) 27,
- vit. A (IU) 3596,
- vit. C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 781,
- Potassium (mg) 419,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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