What makes this healthier than typical shepherd’s pie is the use of ground turkey & chicken broth in place of ground beef & beef broth.
Next time I make this I will probably use less rosemary because it was quite overpowering, but this was a warm, hearty, and flavorful meal that was perfect for this cold day!
Original recipe from http://www.kitchme.com
Makes 6 servings
1 serving = 7 weight watchers points+
2 large potatoes peeled & cut into 2 inch slices
1/4 cup fat free sour cream
1 tbsp light butter
2 tsp olive oil
2 medium carrots diced
1 rib celery diced
1 cup diced yellow onion
1 lb ground lean turkey
1 tsp dried rosemary
1 tsp dried thyme
1 tsp salt
1/2 tsp pepper
3 tbsp all purpose flour
2 cups chicken broth
8 oz canned peas drained
Boil your potatoes until fork tender. Mash with sour cream & butter. Add salt & pepper to taste. Set aside
Cook your onion, carrots, & celery in 2 tsp olive oil until tender.
Add raw ground turkey & cook until turkey is totally done.
Stir in spices & flour. Then slowly stir in broth. Bring to a boil & let simmer until broth is thick like a gravy. Stir in canned peas.
Spoon meat & veg mixture into a lightly greased 9″ deep dish pie pan.
Smooth mashed potatoes over top.
Bake in a preheated 400 degree oven for 30 minutes. I had to put it on a baking sheet since it bubbled over.
I served mine with salad & rolls.