Classic Shepherd's Pie

Club Recipes

By
@Greatchoices

This Weight Watcher recipe was prepared by Ed Daly for our March, 2013, meeting.


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Rating:

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Serves:

6

Ingredients

2 large
uncooked potatoes, peeled and cut into 2" pieces
1/4 c
fat free sour cream
1 Tbsp
reduced-calorie margarine
1/8 tsp
table salt, or to taste
2 tsp
olive oil
1 c
onions, uncooked and chopped
2 medium
uncooked carrots, diced
2
ribs of (medium) uncooked celery, diced
1 lb
uncooked ground turkey breast
3 Tbsp
all purpose flour
1 Tbsp
rosemary, fresh, chopped (or 1 tsp dried)
1 tsp
dried thyme
1/2 tsp
table salt
1/4 tsp
black pepper
2 c
canned chicken broth or beef broth

Directions Step-By-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.

About this Recipe

Course/Dish: Turkey, Savory Pies