Classic Shepherd's Pie
2
Points®
Temps total: 1 h 7 min • Préparation: 25 min • Cuisson: 42 min • Portions: 6 • Difficulté: Facile
Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.
Ingrédients
Uncooked potato
2 large, peeled and cut into 2-inch pieces
Black pepper
¼ pinch(es)
Fat free sour cream
¼ cup(s)
Reduced-calorie margarine
1 tbsp(s)
Table salt
1 tsp(s), or to taste
Olive oil
2 tsp(s)
Onion
1 cup(s), chopped
Carrots
2 medium, diced
Celery
2 stalk(s), medium, diced
Uncooked 99% fat-free ground turkey breast
1 pound(s)
All-purpose flour
3 tbsp(s)
Rosemary
1 tbsp(s), fresh, chopped (or 1 tsp dried)
Dried thyme
1 tsp(s)
Table salt
½ tsp(s)
Chicken broth
2 cup(s), or beef broth
Instructions
1
Preheat oven to 400ºF.
2
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
3
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
4
Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.
5
Slice into 6 pieces and serve.
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