MAIN DISH: TURNIP SHEPHERD PIE(click here to print)

Turnip Shepherd Pie
1 pound small turnips(peeled and cut into 1/2 inch cubes
1 pound lean ground turkey
1/2 cup crushed fine pork rinds
1/4 cup chopped onion
1/4 cup sugar free ketchup
1 egg
1 tsp. Lawry's seasoning salt
1/2 tsp. black pepper
1/2 cup half and half
1 tbs. butter
1 tbs. chopped fresh parsley
1/3 cup sharp cheddar cheese
*For Rutabaga Shepherd's Pie, use 1 pound rutabaga in place of turnips.

Preheat oven to 400 degrees. Place turnips in a large saucepan; cover with water. Cover and bring to a boil. Reduce heat to medium. Simmer for 20 minutes or until fork tender.
Mix turkey, crushed pork rinds, onion ketchup, egg, seasoning salt, and pepper. Pat on bottom and side of a 9 inch pie pan. Bake 20 to 30 minutes or until turkey is no longer pink. Blot with paper towel to remove any drippings.
Drain cooled turnips. Mash turnips with electric mixer until smooth, blending in half and half and butter. Season to taste with additional salt and pepper. Fill meat shell with turnip mixture, sprinkle with parsley, then cheese. Return to oven until cheese melts. Garnish as desired. Garnish as desired. Serves 4

Nutritional Values for this recipe: http://caloriecount.about.com/cc/recipe_analysis.php

Recipe submitted by Edith Weil