Shepherd's Pie

I made this recipe last night and I must say, I was really impressed with myself. It came from this blog, Recipes Under 400 originally.

Granted, my mashed potatoes would have come out a little more mashed if I'd had, you know, a masher or a hand mixer. But whatever, it came out delicious. I know it says weight watchers, but don't mind that. It is really really tasty. I ended up not having all the spices so I substituted everything I didn't have with garlic powder. I know that sounds weird, but garlic powder can go in literally anything as long is it's not a dessert. Try this baby out, it has tons of veggies and stuff so it keeps you full and makes a lot, and it isn't absolutely terrible for you. Also, if you want to be a little more of a fatty, you can add some cheese over the taters. I mean, add reduced fat cheese and then maybe you won't feel so bad.

Weight Watcher’s Shepherd’s Pie

  • 2 large potatoes, peeled and cut into 2-inch pieces
  • 1/4 cup nonfat sour cream
  • 1 tablespoon reduced-calorie margarine
  • 1/8 teaspoon table salt
  • 2 teaspoons olive oil
  • 1 cup onion (chopped)
  • 2 medium carrots (diced)
  • 2 medium celery ribs, diced
  • 1 lb uncooked ground turkey breast (or morningstar farms recipe crumbles)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 2 cups canned chicken broth or 2 cups beef broth (or vegetable for vegan)
  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.
  3. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
  4. Meanwhile, heat oil in a large skillet over medium-high heat.
  5. Add onion, carrots and celery; cook until soft, about 3 minutes.
  6. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes.
  7. Add flour, rosemary, thyme, salt and pepper; stir to coat.
  8. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
  9. 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.
  10. Bake until potatoes are golden, about 30 minutes.
  11. Slice into 6 pieces and serve.
Six servings, 275 Calories each

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