Fat Burning Comfort Food: Shepherd's Pie

Get ready for comfort food that actually helps you burn fat and boost your metabolism! The wine, tomato, sautéed veggies and fresh herbs provide such deep, rich flavor that you’d never guess this dish was actually good for you. Swapping mashed potatoes for creamy parsnips saves loads of calories and fat plus the parsnips provide a sweetness that the potatoes lack. Best of all, this dish is made of mainly “clean” ingredients and has a great balance of complete protein (from the turkey), fiber rich carbohydrates (from the veggies) and only a small amount of fat from using a 93% lean ground turkey. To receive regular fat burning, metabolism boosting recipes, please like my Facebook page at : https://www.facebook.com/chefvaleriecogswell

1 ½ lbs. parsnips, peeled and chopped into even, medium size chunks
1 lb. 93% ground turkey (99% lean is too dry, so go with a 93% lean)
Fat free cooking spray
10 small sprigs of fresh thyme, leaves removed from stem and chopped
Kosher or sea salt
Fresh ground black pepper
1 leak, chopped
1 white onion, chopped
2 large celery stalks, chopped small
3 large carrots, chopped small
4 garlic cloves, finely minced
2 tablespoons flour (can use gluten free)
2 heaping tablespoons tomato sauce (I used leftover tomato basil sauce and it worked out great)
½ cup white wine like Pinot Grigio
1 ½ cups of low sodium, MSG free Turkey or Chicken broth 
Big handful of fresh parsley chopped, plus extra for garnish
2 heaping tablespoons plus 2 teaspoons of finely grated, good quality parmesan cheese 

1. Boil parsnips in salted water until fork tender. Once tender, drain and let sit in colander, covered with foil, for later use.

2. In the meantime, heat a large frying pan over medium heat. Coat with fat free cooking spray. Once pan is hot, add turkey, breaking up the meat. Season with half of the thyme, a pinch of salt and pepper and cook until no longer pink. Once turkey is cooked, remove it from the pan with a slotted spoon, leaving behind as much fat as possible in the pan. Set turkey aside in a small bowl.

3. Spray pan again with fat free cooking spray. Add leaks, onion, celery and carrots and sauté for approximately 5 minutes or until celery and carrots start to soften. Season well with salt and pepper. Add garlic and remaining ½ of thyme. Sauté for one minute.

4. Next, add the two tablespoons of flour and stir well into the vegetables to combine. Cook for a minute or two. Add tomato sauce, wine, broth and ½ of fresh parsley. Stir. Add turkey back into pan, give it a stir and simmer on low for approximately 10 to 12 minutes or until the mixture is thickened and most of the liquid is absorbed. In the meantime, while turkey and veggie mixture thicken, puree the parsnips in a food processor or blender until creamy. Season with salt and pepper. Add parmesan cheese. Once turkey and veggie mixture is thickened, taste for seasoning and add more salt and pepper if necessary.

5. Spray a small casserole dish with fat free cooking spray. Add turkey and veggie mixture into the dish and spread evenly. Top with creamy parsnips and spread to cover the turkey and veggie mixture. Sprinkle additional Parmesan cheese on top and broil on low until the crust is very lightly golden, keeping a close eye so that it does not burn.

6. Cover loosely with foil and allow to cool and “set” for approximately 10 minutes before serving. Top with fresh parsley and enjoy!