Classic Shepherd's Pie

Club Recipes


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


★★★★★ 1 vote



  • 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

How to Make Classic Shepherd's Pie


  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.

Printable Recipe Card

About Classic Shepherd's Pie

Course/Dish: Turkey, Savory Pies

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