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A little less salt and Turkey Shepards Pie

It is the season to wear green and with the color comes some dishes that we can all most likely associate with St. Patrick’s day. We have Shepards pie and Corn beef and cabbage both delicious yet watch out for their saturated fat, sodium and carb count. In one servings of cornbeef and cabbage we can have as much as 3,104mg sodium, and 54 of fat. Shepards pie doesn’t stack up much better with 700mg sodium and 16g of fat 7g from saturated fat. As many of my followers know making healthy and delicious swap outs has kinda become a hobby for me. I love being able to bring my family delicious and healthy meals as well as sharing them with everyone.

Turkey Shepherd’s Pie
Serves 6

1 pound ground turkey
1 onions, chopped
1 stalk celery chopped
1 clove garlic, minced
2 carrots, diced
1 Tbsp oil
1 tsp Worcestershire sauce
1 Cup low sodium chicken stock
4 potatoes (mashed added with 2 Tbsp butter and 2 Tbsp whole milk)

In a skillet heat oil, add ground turkey and onions cook for about 5 minutes on medium heat. Next add garlic, celery, carrots and peas cook for 3-4 minutes. Next add flour stir until pasty. Than add chicken stock and worcestershire sauce. Place in a baking dish and top with mashed potatoes

Nutrition: 314 calories, 14.2g fat, 134 mg sodium, 2.4g fiber, 24.2g carbs.

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