classic shepherd's pie
This Weight Watcher recipe was prepared by Ed Daly for our March, 2013, meeting.
prep time
cook time
method
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yield
6 serving(s)
Ingredients
- 2 large uncooked potatoes, peeled and cut into 2" pieces
- 1/4 cup fat free sour cream
- 1 tablespoon reduced-calorie margarine
- 1/8 teaspoon table salt, or to taste
- 2 teaspoons olive oil
- 1 cup onions, uncooked and chopped
- 2 medium uncooked carrots, diced
- 2 - ribs of (medium) uncooked celery, diced
- 1 pound uncooked ground turkey breast
- 3 tablespoons all purpose flour
- 1 tablespoon rosemary, fresh, chopped (or 1 tsp dried)
- 1 teaspoon dried thyme
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 cups canned chicken broth or beef broth
How To Make classic shepherd's pie
-
Step 1Preheat 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.
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Category:
Turkey
Category:
Savory Pies
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