SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
Turkey Shepherd's Pie
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,
  • sugar (g) 0,
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 781,
  • Potassium (mg) 419,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe