Southwestern Shepherd's Pie
By Sharon B. from Columbiana Middle School, Columbiana, AL.
Tangy and spicy flavors are what this "Southwestern Shepherd's Pie" provides, as well as less sodium and fat for those that love the traditional "shepherd's pie"! It also provides more Vitamins A, C and fiber as well as lots of color from the corn, black beans, cauliflower, spinach, butternut squash, and ground turkey!
So if you love the ole classic, you will surely enjoy this updated "Southwestern Shepherd's Pie"!
Serving size: 3/4 c
|From Saturated Fat||3.08%|
|Ingredient||6 servings||50 servings|
|chicken stock||2 oz||80 oz|
|corn starch||2 T||1 c+1T|
|corn||6 oz||50 oz|
|black beans, cooked & drained||6 oz||50 oz|
|spinach, cooked, drained, chopped||3 c||25 c|
|butternut squash, peeled/chopped||3 c||25 c|
|cauliflower, cooked & pureered||3 c||25 c|
|tomato sauce||12 oz||100 oz|
|shredded cheddar cheese||1 oz||8 oz|
|ground turkey||12 oz||100 oz|
|water||8 oz||20 oz|
Pre-heat oven to 375 degrees. Peel, chop, and steam squash until tender. Then puree. Cook turkey until thoroughly done, crumble and drain well. Add chicken stock, water, and cornstarch and make a little surrey. Steam frozen spinach until heated thoroughly. Drain WELL. Then chop into bite size pieces. Peel and finely chop onion. Wash, chop fresh cauliflower, and add to boiling water. Cook until tender and then puree. (Add little chicken stock and water if needed.) Toast cumin in a little water. Add frozen corn and drained black beans. Spoon just enough tomato sauce into bottom of pan to cover the pan. Pour beef over tomato sauce in pan. Add corn and beans. Then top with small amount of tomato sauce. Layer with squash, spinach, and lastly with cauliflower. Sprinkle lightly with cheddar cheese. Bake for at least 10 minutes until thorougly heated and cheese is melted.