Shepherd's Pie with Turkey
Prep time: 25 min
Cook time: 42 min
Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savoury pie.
2 large uncooked potato(es), peeled and cut into 2-inch pieces
1⁄4 cup(s) fat free sour cream
1 Tbsp reduced-calorie margarine
1 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) uncooked onion(s), chopped
2 medium uncooked carrot(s), diced
2 rib(s) uncooked celery, diced
1 pound(s) uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1⁄2 tsp table salt
1⁄4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Preheat oven to 400ºF.
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.
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.
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. Slice into 6 pieces and serve.
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