Wednesday, March 30, 2011

Shepherd's Pie

     Right before it got so hot, the weather was so cold and warm comfort food was needed! This recipe is a great meal that has an opportunity to hide vegetables inside, if your family is anything like my vegetable haters. This Shepherd's Pie recipe is originally a Weight Watchers recipe that I only changed a little. With a long list of ingredients, it looks a little intimidating, but it is actually pretty quick and easy to make. To make the vegetables disappear, put them in a food processor instead of dicing them. They will never know!


2 Russet Potatoes (peeled, cut and cubed) 
1/4 cup low-fat milk
1 tsp garlic powder
2 tsp olive oil 
2 medium diced carrots
2 medium diced celery stalks
1 pound ground turkey 
3 Tbsp flour
1 tsp dried rosemary 
1 tsp dried thyme 
1/2 tsp salt 
1/2 tsp pepper 
2 cups canned chicken broth (1 can is almost two cups and works fine!)  


1. Preheat oven to 400 degrees. 

2. Boil potato cubes in a pot of water, about 10 minutes. Drain and add milk and garlic powder. With an electric mixer, mix potatoes, milk and garlic until creamy. Set aside. 

3. Meanwhile, heat oil in skillet. Add diced carrots and celery and cook for a few minutes until tender. Add turkey, rosemary, thyme, salt and pepper and cook until turkey is brown. Add flour and stir to coat. Add broth and let simmer for about 3 minutes. 

4. Pour turkey mixture into a 13 by 9 inch pan. Spread mashed potatoes over the top. Bake for about 30 minutes (the potatoes should have golden brown tips).

5. Enjoy!

No comments:

Post a Comment