Healthy Skillet Shepherd's Pie
User Reviews
5
Healthy Skillet Shepherd's Pie
Description
The skillet shepherd's pie begins by sautéing minced garlic and ground turkey with red onion, then adding a frozen blend of shredded carrots, cabbage, and corn. The cooked meat and vegetables are pushed aside to create space for chickpea noodles, which are then covered with vegetable broth and simmered under a lid until the noodles are tender and much of the broth has evaporated.
The noodles absorb flavors from the meat and vegetable mixture, resulting in a creamy texture reminiscent of pasta in broth. Finishing with fresh basil, parsley, and white cheddar cheese introduces herbal brightness and a mild, creamy cheese depth, balancing the savory turkey and vegetable mixture. Seasoning with salt and pepper adjusts to personal taste.
This dish can be enjoyed as a hearty main course with a combination of protein, vegetables, and pasta in one pan. It presents a lower-carb alternative by using chickpea noodles and can be modified to vegetarian by replacing turkey with legumes and adding more vegetables.
Storage guidelines suggest refrigerating leftovers in an airtight container for up to five days with reheating in short microwave intervals. A deep pot or Dutch oven is recommended for proper simmering and to ensure the ingredients cook evenly without overflow.
Ingredients
- cooking spray
- 1 tsp garlic minced
- 1 lb ground turkey 93% lean
- ½ red onion
- 1 carrot frozen, shredded, bagged
- 1 cabbage frozen, shredded, bagged
- ½ cup corn frozen
- 1 Banza chickpea noodles boxed
- 32 oz vegetable broth
- 4-5 leaves basil fresh
- 1 parsley stalks large handful
- ¼ cup White Cheddar Cheese
- salt to taste
- black pepper to taste
Instructions
- Heat a large pot or Dutch oven on medium heat and spray with cooking spray. Add minced garlic and ground turkey into the pot.
- Dice red onion finely and toss into pot. Add frozen shredded carrots/cabbage mixture and corn to the pot.
- Sauté until ground turkey is cooked. Push the meat/vegetable mixture to the edges of the pan, making a nest shape.
- Pour chickpea noodles into the center of the pan. Pour vegetable stock over the noodles. If needed, move the meat/vegetable mixture into the noodles/vegetable stock so all of the noodles are covered.
- Put the lid on the pot and let simmer for 10-12 minutes. Place on medium-low heat and allow noodles to cook. Stir once or twice if needed to avoid burning. Once the noodles are al dente and most of the broth has evaporated, you'll be left with a creamy pasta mixture.
- Add finely diced basil leaves, parsley, and shredded white cheddar cheese. Stir again. Season with salt and pepper to your liking.
- Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat in short microwave intervals for even warming.
- Use a deep pot or Dutch oven to accommodate all ingredients and broth without spilling; typical shallow skillets may not be suitable.
- To make this vegetarian, replace ground turkey with a mix of black beans and chickpeas, and add extra shredded carrots or mushrooms if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 278kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 917mg | 38% |
| Potassium | 577mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 25IU | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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