Thursday, January 13, 2011

Shepherd's Pie, the Weight Watchers Way

I came across this recipe on a message board that I frequent and being my husband is a huge fan of Shepherd's Pie I figured we would give this a try.  I, myself, have never had Shepherd's Pie so I didn't have anything to compare this to.  This was absolutely delicious and definitely going into our recipe box.

I will update with a picture the next time we make it.  I forgot to take a picture!

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

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.

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