Shepherds Pie with Ground Turkey and Sweet Potatoes
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 Can evaporated fat free milk | |
| 1/2 cup light sour cream | |
| 2 tablespoon flour | |
| 2 1/2 lbs. lean ground turkey | |
| 1/2 Teaspoon basil or thyme | |
| 1/2 Teaspoon salt | |
| 1/4 Teaspoon pepper | |
| 1 Tablespoon chopped parsley | |
| 4 Cups mashed sweet potatoes | See recipe in cookbook |
| 4 Cups mixed vegetables | Fresh or frozen |
| 1 Tablespoon margarine |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a large skillet brown ground beef. | |
| 2 | Drain excess fat. | |
| 3 | Heat and stir sour cream, flour and milk over low heat until thickened. | |
| 4 | Add ground beef basil or thyme, salt, pepper, and parsley. | |
| 5 | Preheat oven to 400 degrees. | |
| 6 | Spread ground beef in a large baking dish. | |
| 7 | Top with mixed vegetables and cover with mashed sweet potatoes. | |
| 8 | Coat with margarine. | |
| 9 | Bake until potatoes are browned. (about 15 minutes) | Cook until internal temperature reaches 165 F degrees for 15 seconds |
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours). Always wash hands and wash and sanitize counter tops utensils and containers between steps when working with raw meat.
Special Diets:
Soft & Bite Size: (aka Bite size) Food particle size ½ inch (~width of standard fork) Food must be moist. Cut foods with a knife to a ½” particle size prior to mixing. Moisten with broth as needed.
Chopped: Food particle size ¼ inch (~ ½ width of standard fork) Food must be moist. Chop foods with a knife to 1/4” particle size prior to layering. Moisten with broth as needed.
Minced and Moist:(aka Minced/Mechanical Soft/Ground) Food particle size 1/8 inch (fits through prongs of standard fork) Food must be moist. Use a food processor to grind food particles into 1/8 inch prior to layering. Moisten with broth as needed.
Pureed: Smooth and cohesive. Use a food processor to puree to a smooth consistency. Foods are processed by grinding and then pureeing them. May add broth or sauce to puree. Do not add to much liquid. Puree should still hold its shape. Must not be firm or sticky. Puree foods while still hot. Appearance should be smooth like pudding. Serve ½ c. meat, ½ cup potatoes and ½ cup vegetables separately.
Therapeutic Modified Diets:
Lowfat: No changes needed
Diabetic/No added Sugar/No Conc. Sweets/Calorie Controlled: No changes needed
Bland/Anti Reflux: omit basil, thyme, pepper, parsley. Use peas and carrots
Liberal House Renal: Serve 3 oz. SF ground beef and rice or pasta
No Added Salt: No changes needed
2 Gram Sodium: Serve 3 oz. SF ground beef patty and SF mashed potatoes
Gluten Free: Use gluten free flour. Prepare foods separately to prevent cross contamination.
Allergy Alerts: When an “X” is present, this indicates the allergen is present.
Always read all food labels to ensure allergens are not present.
| Wheat | Milk | Eggs | Fish Shellfish | Soy | Peanuts/Nuts | Other |
| X | X |
Key: SF= Salt Free D= Diet or Sugarfree LF = Lowfat FF = Fat Free GF = Gluten Free
