Shepherds Pie

Shepherds Pie: a Traditional English Dish with an American Twist

Ingredients

Potato topping:
3 cups of peeled and cubed potatoes (I use baby red potatoes)
1/4 cup low-fat sour cream
1/4 cup 1% low-fat milk
1 teaspoon Smart Balance
1/2 teaspoon salt
1/8 teaspoon black pepper

Filling:
1 lb of ground turkey
½ of medium onion
2 cups diced carrot
1 cup of frozen peas
3 cups quartered mushrooms
1 Tablespoon of Worcestershire sauce
1 teaspoon poultry seasoning or sage
1 garlic clove, minced
1/4 cup all-purpose flour
2 tablespoons ketchup
1 ½ cups of chicken broth
½ cup of grated cheddar

Preparation

To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 15 to 20 minutes or until very tender. Drain. Place potatoes, sour cream, milk, smart balance, salt and pepper in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.

Preheat oven to 375°.

Microwave carrots for 4 to 5 minutes or until tender crisp

To prepare filling, in a large nonstick skillet on medium high heat, add the ground turkey and break apart, add the onion and continue to break apart the meat into crumbles as you sautee. Add in mushrooms and sautee 5 more minutes. Add poultry season and garlic and sautee 2 minutes. Stir in the carrots. Sprinkle in flour and cook for 2 more minutes until well blended. Add the ketchup and Worcestershire sauce, stir well and add the broth. Allow to cook for a few minutes or until broth starts to thicken, stir in frozen peas.

Transfer mixture to a 2 quart casserole dish and top with potato mixture. Sprinkle on the cheddar cheese.

Bake at 375 for 30 minutes. Allow to stand about 10 minutes before serving.

6 servings, approximately 335 calories per serving.