Name: Turkey & Leek Shepherd's Pie
Cook time: 45 min
Total time: 75 min
Ingredients: 2 teaspoons extra-virgin olive oil; 2 large leeks, white and light green parts only, well washed and thinly sliced; 1.5 cups thinly sliced carrots; 3 cloves garlic,minced; 0.33333331346512 cup dry white wine; 3 tablespoons all-purpose flour; 2 teaspoons chopped fresh sage, or 1/2 teaspoon dried, rubbed; 2 cups reduced-sodium chicken broth; 2 cups diced cooked turkey, or chicken (see Tip); 1 cup frozen peas; 0.25 teaspoon salt; Freshly ground pepper to taste; 2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks; 1/2-3/4 cup nonfat buttermilk, (see Tip); 0.25 teaspoon salt; Freshly ground pepper to taste; 1 large egg, lightly beaten; 1 tablespoon extra-virgin olive oil

Turkey & Leek Shepherd's Pie

4.1

(8)

8 Reviews

The mashed potato-covered shepherd's pie was originally created to use up the leftovers from a festive roast. This version blends peas, leeks and carrots with diced turkey, all in a creamy herb sauce. The 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.

EatingWell Test Kitchen

Updated on August 16, 2019

Cook Time:

45 mins

Additional Time:

30 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Diabetes Appropriate Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High-Protein Low Added Sugars Low Sodium Low-Calorie

Jump to Nutrition Facts

Ingredients

Filling

2 teaspoons extra-virgin olive oil
2 large leeks, white and light green parts only, well washed and thinly sliced
1 ½ cups thinly sliced carrots
3 cloves garlic,minced
⅓ cup dry white wine
3 tablespoons all-purpose flour
2 teaspoons chopped fresh sage, or 1/2 teaspoon dried, rubbed
2 cups reduced-sodium chicken broth
2 cups diced cooked turkey, or chicken (see Tip)
1 cup frozen peas
¼ teaspoon salt
Freshly ground pepper to taste

Mashed Potatoes

2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
1/2-3/4 cup nonfat buttermilk, (see Tip)
¼ teaspoon salt
Freshly ground pepper to taste
1 large egg, lightly beaten
1 tablespoon extra-virgin olive oil

Directions

To prepare filling: Preheat oven to 425 degrees F. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until the leeks soften, about 7 minutes. Add garlic and cook, stirring, 1 minute more.
Pour in wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until the flour starts to turn light brown, about 2 minutes. Stir in broth and 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 or other 2-quart baking dish 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 1 minute. Remove from the heat.
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 tablespoon oil.
Spread the 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 top is golden brown, 25 to 30 minutes.

Tips

Equipment: 10-inch pie pan or other 2-quart baking dish

Tips: Use leftover roasted turkey or chicken. Or to poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Facts (per serving)

322	Calories
7g	Fat
42g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 322
% Daily Value *
Total Carbohydrate 42g	15%
Dietary Fiber 5g	16%
Total Sugars 6g
Protein 22g	44%
Total Fat 7g	9%
Saturated Fat 1g	7%
Cholesterol 79mg	26%
Vitamin A 6107IU	122%
Vitamin C 38mg	42%
Folate 59mcg	15%
Sodium 508mg	22%
Calcium 74mg	6%
Iron 3mg	17%
Magnesium 36mg	9%
Potassium 1036mg	22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.