classic shepherd's pie
(1 rating)
This Weight Watcher recipe was prepared by Ed Daly for our March, 2013, meeting.
(1 rating)
yield
6 serving(s)
Ingredients For classic shepherd's pie
-
2 lguncooked potatoes, peeled and cut into 2" pieces
-
1/4 cfat free sour cream
-
1 Tbspreduced-calorie margarine
-
1/8 tsptable salt, or to taste
-
2 tspolive oil
-
1 conions, uncooked and chopped
-
2 mduncooked carrots, diced
-
2ribs of (medium) uncooked celery, diced
-
1 lbuncooked ground turkey breast
-
3 Tbspall purpose flour
-
1 Tbsprosemary, fresh, chopped (or 1 tsp dried)
-
1 tspdried thyme
-
1/2 tsptable salt
-
1/4 tspblack pepper
-
2 ccanned chicken broth or beef broth
How To Make classic shepherd's pie
-
1Preheat 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT