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Shepherd's pie

Servings:
Makes 6 servings
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Ingredients

  • 1 pound yukon gold potatoes, peeled and cut into chunks
  • 1/2 cup skim milk
  • 2 teaspoon unsalted butter
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon canola oil
  • 1 1/2 cup finely chopped onions
  • 1 cup finely chopped carrots
  • 1 pound lean ground turkey
  • 1 teaspoon dried rosemary
  • 1 tablespoon tomato paste
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoon coarsely chopped fresh parsley

Preparation

Baking Directions:

1.

Preheat the oven to 375 degrees.

2.

In a large pot, add the potatoes and cover with cold salted water.

Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.

Drain well and mash with the milk, butter, ½ teaspoon of the salt and pepper.

3.

Meanwhile, heat the oil in a large skillet over medium- high heat.

Cook the onions and carrots until soft, 5 to 10 minutes.

Add the turkey and cook, breaking up the meat with a fork, until well browned, 5 to 7 minutes.

Season with the rosemary, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Stir in the tomato paste and chicken broth and let simmer for 5 minutes.

Stir in the peas.

4.

Scrape the meat mixture into an ungreased 1 1/2-quart baking dish.

Top with the mashed potato mixture.

Bake for 30 minutes, or until golden.

Sprinkle with parsley, season with more pepper if you like, and serve.

Serving Directions:

Before/after: Fat 25g / 4g Calories 440 / 223

Tips:

If you use Yukon Gold potatoes, you will need less milk and butter to make mashed potatoes than if you use starchy russets.

Yukons are naturally creamy and soak up fat less readily.

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