Italian Shepherd’s Pie Potato Recipes

By | November 19, 2008

Pie Recipes with Italian Potato Pies

Potato Pie Ingredients:

¾ pound any mini pasta (mini penne preferable)
¾ pound turkey, ground
2 teaspoon tomato paste, low sodium
1 cup chicken stock, low fat and low sodium, divided
3 garlic cloves, minced
1 medium onion, diced
1 medium carrot, diced
½ medium zucchini, diced
½ red pepper, diced
1 tablespoon butter
½ tablespoon poultry seasoning
1 ½ tablespoon or 1 palm full all purpose flour
½ cup milk, skimmed
¼ cup Asia go cheese, shredded
1 cup provolone, shredded
2 teaspoon olive oil, extra virgin
¼ teaspoon black pepper, freshly ground
Salt to taste

Method:

  1. Pre heat the oven to 400 degree Fahrenheit. Cook the pasta as directed on the packet in boiling water with salt. As the pasta is soft and tender drain and wash it under cool water to halt further cooking. Drain and leave aside.
  2. Place a large skillet over high heat and as the skillet gets heated add olive oil. As the oil ripples, add ground turkey. Using a potato masher or a wooden spatula beat the turkey in the skillet as it gets cooked. Cook turkey for about 8 to 10 minutes until it turns brown.
  3. Add all the chopped and diced vegetables to the cooked turkey and cook for more 5 to 6 minutes until the vegetables are tender, yet crispy. Reduce heat add salt and stir frequently for more 5 minutes to prevent sticking at the bottom of the pan.
  4. As the turkey and vegetable mixture is getting cooked, place a medium size saucepot on medium heat. Melt butter and add the all purpose flour. Sauté the flour for about a minute, stir it constantly to prevent burning. As the flour becomes light brown whisk in the milk and the chicken stock and simmer on low to medium flame till the contents are thickened, stirring constantly. As the sauce gets thickened switch off the flame. Add the cheese and stir constantly till the cheese melts. Season with freshly ground black pepper and salt. Mix this cheesy mixture with pasta well.
  5. In a baking dish spread the turkey and vegetable mixture at the bottom. Place cheesy pasta on the top, spread evenly. Sprinkle cheese to decorate and place the baking dish in the oven. Bake until the cheese on the top melts and gets a golden brown color or you may bake the dish for 10 minutes. Serve hot with any green salad of your choice. This recipe serves 4.

Health tip:

  • Substitute the regular white flour pasta with whole wheat pasta to get more nutritional benefits.
  • Choose only lean parts of turkey preferably without the skin. This is because much of the cholesterol and saturated fat is deposited just below the skin.
  • The entire list of dairy product you use should also be low in fat.