Shepherd's Pie - Shepards Pie - Pie - Shepherd's Pie - Shepards Pie

Shepherd’s Pie – Shepards Pie

Pie, Shepherd’s,

ww; 4-1-04

Shepherd’s Pie, ww Categories: Turkey, Vegetables, Casseroles

Yield: 6
2 lb Potatoes
1/4 c Sour cream, fat free
1 T Margarine, reduced calories
1/8 t Salt or to taste
2 t Olive oil
1 c Onion, chopped
2 medium Carrots, Diced
2 sticks Celery, diced
1 lb Turkey breast, ground, uncooked
3 t Flour, all purpose
1 T Rosemary, fresh chopped or
1 t Rosemary, dried
1 t Thyme
1/2 t Salt
1/4 t Pepper

Preheat oven to 400�F. 2. Place potatoes in a large saucepan.
�Pour in enough water to cover potatoes.
�Set pan over hi heat & bring to a boil.
�Reduce heat to medium & simmer 10 minutes, until potatoes are fork tender.
�Drain potatoes & transfer to a large bowl.
�Add sour cream & margarine.
�Mash until smooth.
�Season with sate & pepper.
�Set aside 3. Meanwhile, heat oil in a large skillet over medium-hi heat.
�Add onion, carrots & celery.
�Cook 3 minutes until soft.
�Add turkey & cook 5 minutes, until browned.
�Break up meat as it cooks.
�Add flour, rosemary, thyme, salt & pepper.
�Stir to coat.
�Add broth & bring to a simmer.
�Simmer 3 minutes, until mixture thickens 4. Transfer turkey mixture to a 9″ deep pie plate.
�Spread mashed potatoes over top & using the back of a spoon, make decorative swirls over the top.
�Bake 30 minutes, until potatoes are golden.
�Slice into 6 pieces & serve.
Prep time 25 minutes; cook time 42 minutes Level of difficulty: Moderate was 9 pts; now 5 points
Chefs tips:
1. We renovated shepherds pie by using turkey in place of lamb or beef.
2. Swapping non fat sour cream for most of the butter in the mashed potatotopping.
3. Adding reduced calorie margarine instead of butter.