WW Shepherd's Pie

By Pattywak

Sautéed onions. carrots and celery with ground turkey and herbs in a pie shell are topped with a sour cream and mashed potato mixture and baked to perfection. Yum!

Ingredients

• 2 large uncooked potatoes), peeled and cut into 2-inch pieces
• 1/4 cup fat-free sour cream
• 1 tablespoon margarine, reduced-calorie
• 1/8 teaspoon table salt, or to taste
• 2 teaspoons olive oil
• 1 cup uncooked onions, chopped
• 2 medium uncooked carrots, diced
• 2 ribs (medium) uncooked celery, diced
• 1 pound uncooked ground turkey breast
• 3 tablespoons all purpose flour
• 1 tablespoon rosemary, fresh, chopped (or 1 teaspoon dried)
• 1 teaspoon dried thyme
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 2 cups canned chicken broth, or beef broth

Preparation

Step 1

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.