Enjoy this classic comfort food, made healthier with a few twists — like using ground turkey instead of beef.
This lighter version of an old standby is sure to become everyone’s favorite. But you might not want to count on having leftovers.
- 2 potatoes, large with skin, diced
- ½ cup milk, skim
- ½ pound ground turkey, 85% lean
- 2 tablespoons flour
- 1 package frozen mixed vegetables (10 ounces)
- 1 can vegetable stock, low sodium (14.5 ounces)
- Shredded cheese (optional)
- Place diced potatoes in saucepan. Cover with water and bring to a boil. Reduce heat and simmer for about 15 minutes.
- Drain potatoes and mash. Stir in milk and set aside.
- Preheat oven to 375°.
- Brown turkey in a skillet. Stir in flour and cook for 1 minute, stirring constantly.
- Add vegetables and broth. Bring to a slow boil.
- Spoon vegetable-and-meat mixture into an 8-inch square baking dish. Spread potatoes over mixture and bake for 25 minutes.
- If desired, garnish with shredded cheese before serving.
Nutrition information per serving: 208 calories, 5g fat, 28g cholesterol, 72mg sodium, 31g carbohydrates, 11g protein
Adapted from myplate.gov
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