Total Time
50 minutes
Serving Size
Makes 8 Servings
1
tablespoon olive oil
1
medium red onion, diced
4
cloves garlic, minced
1
cup red wine
1
(16-ounce) package JENNIE-O® Lean Ground Turkey
3
tablespoons tomato paste
1
teaspoon Worcestershire sauce
Salt and pepper, to taste
1 1/2
cups vegetable broth
2
carrots, diced
1
cup frozen peas
Mashed Potato Topping:
2
pounds Yukon gold potatoes, scrubbed and cut into large chunks
¼
cup butter
¼
cup sour cream
¼
cup milk
½
teaspoon garlic powder
Salt and pepper, to taste
1
Heat oven to 350°F. Lightly spray a 2-quart baking dish with non-stick cooking spray.
2
Filling: In large skillet over medium-high heat, heat oil. Add onions and garlic. Cook 3 to 5 minutes or until onions are beginning to brown.
3
Pour in wine. Simmer 5 to 6 minutes or until liquid is reduced by half.
4
Add turkey. Cook, crumbling with back of spoon, 5 to 7 minutes or until turkey is cooked through.
5
Stir in tomato paste and Worcestershire sauce. Season to taste with salt and pepper. Add broth, carrots and peas. Cook 3 to 5 minutes or until vegetables are tender. Set aside.
6
Mashed Potato Topping: In large saucepan add potatoes and enough water to cover them. Bring to a boil over high heat. Cook potatoes 15 to 20 minutes or until tender. Drain. Mash lightly. Add remaining ingredients. Mash until fluffy.
7
Spread Filling into prepared baking dish. Top with Mashed Potato Topping, spreading to edges. Bake 25 to 30 minutes or until filling is bubbly and potatoes are lightly browned.
Calories
31.8
Protein
15.6g
Carbohydrates
31.7g
Fiber
5.4g
Sugars
6.3g
Fat
12.5g
Cholesterol
61.4mg
Sodium
263.9mg
Saturated Fat
6.1g