 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | pound | ground turkey | 2 | large (3" to 4-1/4" dia.) | potatoes, peeled, chopped | 1/2 | fluid ounce | Milk, skim | 2/3 | tablespoon | olive oil | 1 | large | Onion, chopped | 2 | clove | garlic, chopped | 2/3 | cup, strips | celery, chopped | 8 1/3 | large | mushrooms, chopped | 2 | medium | carrot,chopped | 1 | cup | Vegetable stock | 1 1/3 | tablespoons | Worcestershire sauce | 1 | can (28 fl oz) | tomatoes canned, diced | 1 | tablespoon | herbs | 2 | dash | pepper, to taste | 1/4 | cup, melted | low fat shredded cheddar cheese |
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Steps
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Sequence
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Step
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| | 1 | 1. Preheat oven to 375*
2. Put the potatoes in a pan with water to cover and bring to a boil then simmer for 15 min, or till tender. Drain and mash the potatoes with the lowfat milk. Set aside.
3. While the potatoes are cooking fry the turkey with a dash of pepper and a dash of sea salt
4. Heat the oil in a nonstick skillet and saute the onion over medium heat for a few min stirring occasionally to soften
5. Add garlic, and celery to the skillet and stir, then add the mushrooms, carrot, |
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