-
Prep Time: 0 min
-
Cook Time: 50 min
-
Serves 6
- 422
Calories
- 25G
Protein
- 613MG
Sodium
- 7G
Sat.fat
- 0G
Sugar
Ingredients
3 cups diced, cooked 10081
1/4 cup olive oil
3 tablespoons all-purpose flour
1 cup chopped onions
1/2 cup chopped green or red bell pepper
1 clove garlic, minced
1 cup chicken broth
2 teaspoons chili powder, divided
1 teaspoon salt
1/2 teaspoon ground cumin
2 cups shredded Monterey Jack Cheese
2 cups peeled, seeded and diced tomatoes
2 cups fresh corn kernels
1 can (4 ounces) chopped mild green chilies
2 cups seasoned mashed potatoes
1 small pickled jalapeno pepper, chopped
In a large skillet over medium-high heat, combine oil and flour. Cook 5 to 6 minutes until thickened and deep brown, stirring constantly. Add onions, pepper and garlic; sauté 1 to 2 minutes. Gradually stir in broth.
Continue cooking 3 to 5 minutes until sauce has thickened. Season with 1 1/2 teaspoons chili powder, salt and cumin. Stir in diced turkey, cheese, tomatoes, corn and chilies.
Preheat oven to 375° F.
In small bowl, combine mashed potatoes with remaining 1/2 teaspoon chili powder and jalapeno.
Transfer turkey mixture to 2-quart baking dish; spoon or pipe potato mixture on top.
Bake 25 to 30 minutes until golden and bubbly.
Mexican Shepherd's Pie
0 
