Nutritional Info

Nutrition Facts

Serving Size 1 (255g)

Calories 363
Calories from Fat 197 (54%)
Amount Per Serving %DIV
Total Fat 21.9g 34%
Saturated Fat 8.3g 42%
Monounsaturated Fat 10.9g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 91.6mg 31%
Sodium 1863.3mg 81%
Potassium 705.4mg 15%
Total Carbohydrate 11.2g 4%
Dietary Fiber 1.5g 6%
Sugars 2.1g
Protein 26.1g 52%

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Recipe Description
The original Australian recipe calls for lean ground beef, but I substitute ground turkey with the same delicious results.
Prep time
20 min
Cook time
1 hr 35 min
Ready In
1 hr 55 min

Ingredients

Serves Tool

Serves To:USMetric
2   leeks or 4 scallions, chopped
2 Pound(lb)  extra lean ground turkey
3/4 Cup(c)  frozen green peas
1 Tablespoon(T)  olive oil
1 Dash(ds)  salt, to taste
1/2 Cup(c)  skim milk
3/4 Cup(c)  low sodium chicken stock
3/4 Cup(c)  tomato puree
1 Tablespoon(T)  worcestershire sauce
1 Pinch(pn)  black pepper, freshly ground, to taste
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  thyme
2   stalks celery, chopped
6   medium potatoes, cut in chunks
1   large carrot, chopped
1   medium onion, chopped

Preparation

Spray a skillet with cooking spray and brown the meat over medium heat.  Pour off any fat.  In another large skillet, heat the oil.  Add the onion, leek, carrot, and celery.  Turn the heat to low, and cook covered, for 20 minutes, stirring occasionally.  Meanwhile, boil the potatoes in water until tender.  Add the meat, thyme, salt, pepper, Worcestershire sauce, tomato puree and stock to the cooked vegetables, and stir well.  Pour into a casserole dish.  Cover and bake at 350 degrees F for 20 minutes.  Meanwhile, mash the cooked potatoes with the milk to make stiff mashed potatoes.  Add a little more salt and pepper, if you wish.  Stir the peas into the meat mixture.  Spread the mashed potatoes on top.  Make a crisscross pattern with a fork for decoration.  Bake at 375 degrees F for 45 minutes, or until brown and bubbly on top.

Additional notes

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