Shepherd’s Pie (WW)

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.

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