This was a much better attempt at Shepherd’s Pie than my previous one. I really think adding the chicken broth at the end of this recipe made all the difference in the world. For some of you, it might make it a bit runny, but I really enjoyed it. It you think it’s too much chicken broth, just add a little bit at a time until you think it’s the right consistency.
Shepherd’s Pie Makes 6 servings – 5 WW Points each
Ingredients 2 large potato(es), peeled and cut into 2-inch pieces 1/4 cup(s) fat-free sour cream 1 tbsp reduced-calorie margarine 1/8 tsp table salt, or to taste 2 tsp olive oil 1 cup(s) onion(s), chopped 2 medium carrot(s), diced 2 medium stalk(s) celery, diced 1 pound(s) 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 cup(s) canned chicken broth, 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.