Classic Shepherd's Pie

• servings: 6 servings
• active time: 25 minutes
• total time: 1 hour 7 minutes

Ingredients

2 large Uncooked potato peeled and cut into 2-inch pieces

¼ cup(s) Fat free sour cream

1 Tbsp Reduced-calorie margarine

⅛ tsp Table salt or to taste

2 tsp Olive oil

1 cup(s), chopped Onion chopped

2 medium Carrots diced

2 rib(s), medium Celery diced

1 pound(s) Uncooked extra lean ground turkey breast

3 Tbsp All-purpose flour

1 Tbsp Rosemary fresh, chopped (or 1 tsp dried)

1 tsp Dried thyme

½ tsp Table salt

¼ tsp Black pepper

2 cup(s) Chicken broth or beef broth

Directions

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.

Nutrition

• Calories: 143 kcal