Ingredients Jump to Instructions ↓

  1. peeled and cut into chunks - 2

  2. lean - 2

  3. cups fat free chicken broth - 1/2

  4. cup nonfat buttermilk - 1/4

  5. cup fat free sour cream - 1/3

  6. cup dry white wine - 3

  7. purpose flour - 1/4

  8. cup egg substitute - 2

  9. virgin olive oil - 2

  10. thinly sliced - 1 1/2 thinly sliced - 1 cup frozen peas - 4

  11. minced - 1 chopped - 1

Instructions Jump to Ingredients ↑

  1. Directions : Preheat oven to 425°F. Spray a non-stick skillet with no-fat cooking spray, and brown the ground turkey. Set aside. 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 5 minutes. Add garlic and cook, stirring, 1 minute more. Pour in wine and stir until most of the liquid has evaporated. Add flour, thyme 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 and peas and season with salt and pepper. Transfer the mixture to a deep 2-quart baking dish and set aside. 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. Mash the potatoes with a potato masher or whip with an electric mixer, add buttermilk to make it smooth and creamy, but not runny. Season with salt and pepper. Stir in egg substitute and sour cream. Spread the potatoes on top of the turkey mixture. Set the dish on a baking sheet and bake until the potatoes and filling are heated through and the top is golden brown, about 25 to 30 minutes.


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