Shepherd’s Pie (WW)

– December 26, 2009Posted in: Dinner

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This is Aunt Marie’s favorite Shepherd’s Pie recipe. It’s a Weight Watchers recipe so bonus points to tasty goodness and less guilt.

Ingredients

2 large potatoes peeled and cut into 2 inch pieces
1/4 cup fat-free sour cream
1 tablespoon reduced calorie margarine
1/8 teaspoon salt (or to taste)
2 teaspoons olive oil
1 cup onion chopped
2 medium carrots diced
2 medium stalks of celery diced
1 pound uncooked chopped 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 pepper
2 cups canned chicken broth (or beef)

Directions

Preheat oven to 400 degrees

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 3 minutes, until soft. Add turkey and cook 5 minutes until browned, breaking up the meat as it cooks. Add flour, rosemary and Thyme, 1/2 teaspoon of salt and pepper stir to coat. Add broth simmer 3 minutes until mixture thickens.
Transfer turkey mixture to 9″ deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon make decorative swirls over the top. Bake for 30 minutes until potatoes are golden .

A Note from Aunt Marie:
Chris, I always throw frozen corn in the mixture, Uncle Mike likes it that way. As I said, this is pretty basic, as you grow comfortable with it you can try different meats and vegetables. Hope you like it.