Shepard’s Pie

Whenever I go to an Irish pub for dinner, it’s always a tossup between the corned beef and the shepard’s pie.  Needless to say, when I came across this recipe on weightwatchers.com, I was super excited to give it a try.  The turkey mixture had great flavor and the potato topping added a creamy goodness.  (If you are not a fan of ground turkey, feel free to use ground beef instead.)

Begin by preheating the oven to 400º.

Then, get working on the potatoes…

  • Peel 2 large potatoes.
  • Cut them into 2-inch pieces.

  • Place into a large saucepan.
  • Cover with water.

  • Set over high heat and bring to a boil.
  • Once boiling, lower the heat and simmer until the potatoes are fork-tender, about 10 minutes.

  • Drain and return to the hot pan.

  • Add 1/4 cup of reduced fat sour cream and a couple of tablespoons of butter.
  • Mash until smooth.
  • Season with s&p to taste.

Next, work on the filling…

  • Chop 2 medium onions, 2 medium carrots, and 2 stalks of celery.

  • Heat 2 teaspoons of EVOO in a large skillet.
  • When the oil is hot, add the veggies to the pan.

  • Cook, stirring occasionally, until tender (about 5 minutes).  Push to 1 side of the pan.
  • Add 1 package of ground turkey.

  • Break the meat up with a wooden spoon and cook until the meat is browned (about 5 more minutes).

  • Stir to combine the meat and the veggies.

  • Meanwhile, chop up 1 tablespoon of rosemary.

  • Once the meat is browned, add 3 tablespoons of flour, the rosemary, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • Stir to coat then add 2 cups of chicken stock.
  • Bring to a simmer and let cook for about 3 more minutes, until the sauce thickens.

Finally, combine the turkey and the potatoes…

  • Transfer the turkey mixture to a baking dish.

  • Spread the potatoes on top.

  • Bake until the potatoes are golden, about 30 minutes.

Enjoy!

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