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The Real Food Academy
Academy Phone
(786) 395-0355
Cafe Phone
(786) 953-8585
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We love to celebrate all the different festive holidays from around the world! St Patrick's Day is a day to cheer up with food and drinks. At our academy,  we create recipes that are cleaner and leaner without sacrificing  flavor. This recipe for mini Shepard's pies is a great rendition of the traditional one and very kid friendly.

Healthy Turkey Sheppard’s Mini Pies

Ground turkey mini pie covered with mashed potatoes and cheese.
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
Servings 4 remikans
Author Chef Maria Cummins

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 carrot finely diced
  • 1 small onion chopped
  • 8 ounces ground turkey
  • 1/2 teaspoon finely chopped fresh thyme
  • 2 tablespoons ketchup
  • 1 cup low-sodium chicken broth or stock
  • 2 teaspoons all purpose flour, unbleached
  • 1/2 cup frozen peas thawed
  • Kosher salt
  • 1 pound gold peeled potatoes cubed
  • 1/2 cup warm 2% milk
  • 1/3 cup shredded sharp Cheddar
  • 1 scallion chopped
  • freshly ground black pepper
  • Nonstick cooking spray
  • 2 9" refrigerated pie crusts

Instructions

  • Preheat the oven to 425 degrees F. Heat the oil in a medium ovenproof skillet over medium-high heat. Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes. Add the turkey and thyme, and continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes. Stir in the peas and season with 1/4 teaspoon salt.
  • Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil, lower the heat and simmer until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Stir the potatoes for a couple of minutes to dry them out. Add the milk, cheese and scallions, and mash until smooth. Season with salt and pepper.
  • Meanwhile, unroll the pie crusts and roll each crust to 12" in diameter. Cut four 4"rounds from each crust. Press each round on the bottom and sides of a muffin pan and bake at 350 degrees F for 7-10 minutes or until lightly browned. Remove from oven and set aside
  • Divide turkey mixture among all 4 cups. Top with some cheddar cheese and finish with mashed potatoes
  • Bake at 350 degrees F for 20 minutes or until crusts are golden brown and mashed potatoes have browned. Broil at 450 degrees F for 5 minutes if needed to brown the potatoes some more Let it stand for 10 minutes and remove by running a knife outside each pie. Dish and serve warm
The Real Food Academy
570 NE 81st Street
Miami, FL 33138
Call (786) 395-0355
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