Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 large potatoes (about 1kg/2 ¼ lb), washed and cubed
- 1 yellow onion, diced
- 450 g (1 pound) lean ground turkey
- 250 mL (1 cup) canned lentils, rinsed and drained
- 30 mL (2 tbsp) Worcestershire sauce
- 30 mL (2 tbsp) canned tomato paste
- 500 mL (2 cups) frozen peas and carrots, thawed
- 30 mL (2 tbsp) soft non-hydrogenated margarine
- 15 mL (1 tbsp) 1% milk
Directions
Place potatoes in a large pot of water and bring to a boil. Cook until the potatoes are soft, about 10 minutes and then drain.
Lightly coat a non-stick pan with cooking spray or oil and heat over medium-high heat. Add onion and cook for about 5 minutes, until browned. Add ground turkey and cook until brown.
Add lentils, Worcestershire sauce and tomato paste to the ground turkey.
Pour ground turkey mixture into a 20x20 cm (8x8-inch) casserole dish and spread evenly across the bottom. Layer peas and carrots on top of turkey mixture.
Add margarine and milk to the potatoes. Mash with a potato masher or a hand blender. Layer mashed potatoes overtop peas and carrots and spread evenly.
Place in the oven on the lower rack and broil for 5 to 10 minutes until potatoes begin to brown. Use a digital food thermometer to check that the turkey has reached an internal temperature of 74 °C (165 °F).