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Turkey/Chicken & Leek Shepherd's Pie Recipe

Looking for an easy Turkey/Chicken & Leek Shepherd's Pie recipe? Learn how to make Turkey/Chicken & Leek Shepherd's Pie using healthy ingredients.


Submitted by lynnbubbins

Makes 8 servings



This mashed potato-covered shepherd's pie version blends peas, leeks and carrots with diced turkey or chicken all in a creamy herb sauce. This dish is a perfect way to create a second meal with the holiday turkey but if you like, use leftover roast chicken, duck or goose!

Recipe Ingredients for Turkey/Chicken & Leek Shepherd's Pie

1 large (3" to 4-1/4" dia.) Potatoes, Boiled
1 large (3" to 4-1/4" dia.) Potatoes, Boiled
1 large (3" to 4-1/4" dia.) Potatoes, Boiled
1 large (3" to 4-1/4" dia.) Potatoes, Boiled
1 large (3" to 4-1/4" dia.) Potatoes, Boiled
1 cup Leeks, (Bulb And Lower Leaf-portion)
1 cup, chopped Carrots
1 cup, chopped Carrots
1 clove Garlic
1 clove Garlic
1 clove Garlic
1/4 cup Gold Medal All Purpose Flour
1 cup Light
1 Serving Chicken
1 Serving Chicken
1 Serving Chicken
1/2 cup Peas, Green
1/2 cup Peas, Green
1 tbsp Extra Virgin Olive Oil
1 tbsp Extra Virgin Olive Oil
6 oz Milk, Buttermilk, Fluid, Cultured, Lowfat
1 dash Salt, Table

Recipe Directions for Turkey/Chicken & Leek Shepherd's Pie

  1. Heat oven to 450 degrees to prepare filling: heat 2 tsp oil in a large skillet or Dutch oven over medium heat. Add leakes and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.

  2. Add flour, broth, and 1/2 tsp sage and cook, stirring constantly, until the flour start to turn light brown, about 2 minutes. Bring to a simmer, stirring constantly, until the sauce thickens and the carrots are barely tender, about 5 minutes. Add turkey or chicken and peas and season to taste with salt and pepper. Transfer the mixture to a deep 10-inch pie pan and set aside. To mash potatoes and bake pie: Place potatoes in a large saucepan and add cold salted water to cover. Bring to a boil over medium heat. Cook, partially covered, until the potatoes are tender about 10 minutes. Drain and return the potatoes to the pan. Cover and shake the pan over low heat to dry the potatoes slightly, about 1minute. Remove from heat.

  3. Mash the potatoes with a potato masher or whip with an electric mixer, adding enough buttermilk to make a smooth puree. Season with salt and pepper. Stir in egg and 1 TBSP oil. Spread potatoes on top of the turkey mixture. With the back of a spoon, make decorative swirls. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the tip is golden brown 25 to 30 minutes

  4. Notes: No buttermilk? You can use buttermilk powder prepared according to package directions or make sour milk by mixing 1 TBSP lemon juice or vinegar to 1 cup of milk.

Categories

Main Dish

Nutrition Facts
Serving Size 348.1g
Amount Per Serving
Calories
292
Calories from Fat
45
% Daily Value*
Total Fat
5.0g
8%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
190mg
8%
Potassium
940mg
27%
Total Carbohydrates
49.2g
16%
Dietary Fiber
5.7g
23%
Sugars
5.6g
Protein
13.9g
Vitamin A 119% Vitamin C 33%
Calcium 7% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
A
  Good points
  • Low in saturated fat
  • High in niacin
  • Very high in vitamin A
  • High in vitamin B6
  • High in vitamin C
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