This Weight Watchers Shepherd’s Pie is a family favourite. It’s great for a quick and easy meal packed full of goodness without overloading on calories.
Prep time: 25 mins
Cook time: 42 min
2 large potato, peeled and cut into 2-inch pieces
1⁄4 cup non-fat sour cream
1 tbsp reduced-calorie margarine
1⁄8 tsp table salt
2 tsp olive oil
1 cup onion, chopped
2 medium carrot, diced
2 medium ribs celery, diced
1 lb uncooked ground turkey breast
3 tbsp all-purpose flour
1 tbsp fresh rosemary, chopped, or 1 teaspoon dried rosemary
1 tsp dried thyme
1⁄2 tsp salt
1⁄4 tsp black pepper
2 cup canned chicken broth, or beef broth
- Preheat 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.
Per serving: 7 SmartPoints; 7 PointsPlus; 5 POINTS (old)