Recipes
Classic Shepherd’s Pie



Was POINTS® value of | 9
Now POINTS® value of |  5
Servings | 6
Preparation Time | 25 min
Cooking Time | 42 min
Level of Difficulty | Moderate

Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie.

2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound 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 canned chicken broth, or beef broth

Instructions


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.





Chef Tips

We renovated Shepherd's Pie by:

* Using naturally lean turkey breast instead of fattier lamb or beef.
* Swapping nonfat sour cream for most of the butter in the mashed potato topping.
* Adding reduced-calorie margarine, instead of butter, to the mashed potatoes.