Classic Shepherd's Pie
6
Points®
Total time: 1 hr 7 min • Prep: 25 min • Cook: 42 min • Serves: 6 • Difficulty: Easy
Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.
Ingredients
Uncooked potato(es)
2 large
Fat free sour cream
0.25 cup(s)
Reduced-calorie margarine
1 Tbsp
Table salt
0.125 tsp
Olive oil
2 tsp
Uncooked onion(s)
1 cup(s), chopped
Carrots
2 medium
Celery
2 rib(s), medium
Glp protein food
1 pound(s)
All-purpose flour
3 Tbsp
Rosemary
1 Tbsp
Dried thyme
1 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Canned chicken broth
2 cup(s)
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. Slice into 6 pieces and serve.
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