Summer Shepherd’s Pie Recipe | Yummly
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Summer Shepherd’s Pie

KITCHENAID(1)
Timothy G.: "You could taste each vegetable. All flavors were…" Read More
16Ingredients
70Minutes
310Calories
Read Directions
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Ingredients

US|METRIC
7 SERVINGS
  • 2 pounds sweet potatoes (peeled and cubed)
  • 3 ears fresh corn
  • 1 zucchini (sliced into half moons)
  • 1 yellow squash (sliced into half moons)
  • 1 red bell pepper (diced)
  • 12 ounces fresh green beans (cut into 1” pieces)
  • 4 cloves garlic (minced)
  • 1 tablespoon unsalted butter
  • 1 pound ground turkey
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 6 ounces pesto (store-bought or homemade)
  • 1/4 cup Parmesan cheese
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    Directions

    1. Preheat the oven to 350° F.
    2. Rinse and chop the sweet potatoes, corn, zucchini, yellow squash, bell pepper, green beans, and garlic.
    3. Transfer the sweet potatoes to a large pot and cover with water. Place the pot over high heat and bring to a boil. Boil 12-15 minutes until tender then drain. Set the other vegetables aside.
    View 7 More StepsDiscover more recipes from KitchenAid

    NutritionView More

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    310Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories310Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol60mg20%
    Sodium530mg22%
    Potassium950mg27%
    Protein17g33%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber7g28%
    Sugars9g18%
    Vitamin A390%
    Vitamin C70%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Timothy G. 12 days ago
    You could taste each vegetable. All flavors were beautifully married. I added a cup of fresh mushrooms and the family loved it.

    PlanShop