Cottage Pie
Ground turkey breast is lean, and you need a little olive oil to brown it. Sweet potatoes are high in vitamins A and B6, and a good source of fibre. They are also full of beta-carotene, which helps inhibit cancer cell growth.
1/4 cup (60 mL) extra-virgin olive oil
500g ground raw turkey (or chicken)
1/2 cup (125 mL) onion, diced
2 cloves garlic, diced
1 Tbsp (15 mL) thyme, fresh or dried
1 cup (250 mL) mushrooms, diced
2 Tbsp (30 mL) parsley, chopped
1/2 cup (125 mL) chicken stock
Salt and pepper to taste
1 large sweet potato, peeled, diced and boiled
1/4 cup (60 mL) low-fat yogurt
- Preheat oven to 350°F. In a medium saute pan, add olive oil, ground turkey, onion, garlic and thyme.
- Saute until turkey is cooked through and onions soften. Add mushrooms, parsley and chicken stock. Season with salt and pepper to taste.
- Pour into an 8x8 in. (2 L) baking dish. Set aside.
- In a medium bowl, mash sweet potatoes and add yogurt. Season to taste.
- Top turkey mixture with mashed sweet potatoes, and use a spatula to smooth.
- Bake for 40 minutes.
Makes 4 servings
Per serving: 356 calories, 23 g protein, 24 g fat (5 g saturated fat), 12 g carbohydrates, 2 g fibre, 91 mg cholesterol, 181 mg sodium
Best Health Magazine, January/February 2011, Photos by Angus Fergusson
