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Shepherd's Pie



Here is a lightened up version of Shepherd's Pie from Weight Watcher's, another appropriate recipe after over-indulging during the holiday season. Lauren came over for dinner tonight and the three of us ate nearly the whole pan; the recipe says "Serves 6". Really?  I've already changed the original version of the Weight Watcher's version so I can't even tell you how many points this recipe is now.  With our cold weather, we want hardy meals yet we want to eat light. I guess if we eat twice as much as we suppose to then we're really not eating light. But this recipe was that good. It was hard to stop going back for more so that is why I'm posting this recipe. It's not the most picturesque recipe but it tastes a lot better than it looks.

Serves 4

4 large uncooked potatoes, peeled and cut into 2-inch pieces
1/2 cup lite sour cream
1/8 tsp. salt or to taste
2 tsp. olive oil
1 cup chopped onion
3 medium carrots, diced
2 ribs celery, diced
1 lb. ground turkey breast
3 Tbsp. flour
1 Tbsp. rosemary, fresh, chopped (or 1 tsp.dried)
1 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. black pepper
2 cups chicken broth

1.  Preheat oven to 400 degrees.

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;  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.


4.  Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes.


5.  Add flour, rosemary, thyme, salt and pepper; stir to coat.


6.  Add broth and bring to a simmer. 


7.  Simmer until mixture thickens, about 3 minutes.


8. Transfer turkey mixture to a 9-inch, deep-dish pie plate or you can use same pan if it can go in the oven.   Spread mashed potatoes over top using the back of a spoon.


9.  Bake until potatoes are golden, about 30 minutes.  






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