Weight Watchers Shepherd's Pie |
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Prep Time: 25 Minutes Cook Time: 17 Minutes |
Ready In: 42 Minutes Servings: 6 |
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Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie. 5 POINTS per serving. Ingredients:
2 large potatoes, peeled and cut into 2-inch pieces (es) |
1/4 cup nonfat sour cream |
1 tablespoon reduced-calorie margarine |
1/8 teaspoon table salt |
2 teaspoons olive oil |
1 cup onion (chopped) |
2 medium carrots (diced) |
2 medium celery ribs, diced |
1 lb uncooked ground turkey breast |
3 tablespoons all-purpose flour |
1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary |
1 teaspoon dried thyme |
1/2 teaspoon table salt |
1/4 teaspoon black pepper |
2 cups canned chicken broth or 2 cups beef broth |
Directions:
1. Preheat oven to 400ºF.
2. 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.
3. 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.
4. 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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