WEIGHT WATCHERS SHEPHERD’S PIE

  • Large Saucepan
  • Large Bowl
  • Large Skillet
  • Deep Pie Plate

INGREDIENTS

  • 2 large potatoes peeled and cut to 2 inch pieces
  • 1 tbsp margarine – reduced-calorie
  • ¼ cup sour cream – non-fat
  • ⅛ tsp salt
  • 2 tsp olive oil
  • 2 ribs celery diced
  • 2 medium carrots diced
  • 1 cup onion chopped
  • 1 lb ground turkey breast
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups chicken broth

INSTRUCTIONS

  • Preheat oven to 400 degrees F
  • In a large saucepan, add potatoes. Add water to cover potatoes. Over high heat, bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain.
  • In a large mixing bowl, add potatoes, margarine, and sour cream. Mash potatoes until smooth. Season with salt to taste. Set aside.
  • In a large skillet, heat olive oil over medium/high heat. Add celery, carrots, and onion. Cook approx 3 minutes until soft.
  • Add in turkey. Cook and break up turkey approx 5 minutes until browned.
  • Add thyme, rosemary, flour, salt and pepper. Mix to coat.
  • Add broth. Bring to a simmer, then continue to simmer approx 3 minutes until mixture thickens.
  • In a 9 inch deep dish pie plate, add mixture.
  • Evenly spread mashed potatoes on top.
  • In preheated oven, bake approx 30 minutes until potatoes are golden.
  • Cut into 6 servings.

NOTES

WW Points: 7 Points

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