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.