Classic Shepherd's Pie

This rocks. Very good for comfort food or cold weather days.

2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup(s) fat-free sour cream
1 tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup(s) onion(s), chopped
2 medium carrot(s), diced
2 medium stalk(s) celery, diced
1 pound(s) uncooked ground turkey breast
3 tbsp all-purpose flour
1 tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
Instructions

* 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.

Chef Tips

* We renovated Shepherd's Pie by:
o Using naturally lean turkey breast instead of fattier lamb or beef.

o Swapping nonfat sour cream for most of the butter in the mashed potato topping.

o Adding reduced-calorie margarine, instead of butter, to the mashed potatoes.

From Weight Watchers website.