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Photo of Shepherd's pie by WW

Shepherd's pie

6
Points®
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
8
Difficulty
Moderate
A family-friendly favorite, our shepherd's pie has it all: mashed potatoes, ground meat and surprisingly, lots of cheese. Ready in just over an hour, our version features crunchy fresh zucchini nestled in the rich tomato sauce. The dreamy combination can be made ahead to the end and reheated for a crowd. With easy prep and so many familiar flavors this is an easy pick for a weeknight favorite or weekend treat. Although this is a complete one-dish meal, throwing together a crispy cool green salad is a bonus!

Ingredients

Uncooked red potato

8 medium, peeled and quartered

Olive oil

5 tsp, divided

Fat free evaporated milk

¼ cup(s)

Shredded fat free mozzarella cheese

¾ cup(s), divided

Table salt

⅛ tsp, or more to taste

Black pepper

⅛ tsp, or more to taste

Onion

½ cup(s), chopped, chopped

Uncooked extra lean ground turkey breast

12 oz

Uncooked zucchini

2 cup(s), sliced, or yellow summer squash, sliced

Canned tomatoes

14½ oz, chunky pasta-style, undrained

Tomato paste

6 oz

Black pepper

¼ tsp

Cooking spray

1 spray(s)

Instructions

  1. Preheat oven to 375°F.
  2. Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/4 cup of cheese and salt and pepper to taste. Mash until fluffy; set aside.
  3. Meanwhile, heat a large skillet over medium-high heat. Add remaining tablespoon of oil and heat until it shimmers. Add onion and turkey, and cook until meat is no longer pink, stirring occasionally, about 10 minutes; drain off any fat. Stir in zucchini or squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil.
  4. Coat an 8 1/2- X 11-inch baking dish with cooking spray; fill with turkey mixture. Spread potato mixture on top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.

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