SHEPARDS PIE (WEIGHT WATCHERS)

By Cherri

Serving Size: 1 slices
Calories 297
Total Carbohydrate 19.93g
Calories from Fat 152.9
Total Fat 16.99g
Saturated Fat 4.34g
Cholesterol 60mg
Sodium 496.78mg
Dietary Fiber 2.35g
Sugars 3.15g
Protein 15.43g

Ingredients

• 1 package Mashed Potatoes-Instant, Butter & Herb
• 1/4 cup Light Sour Cream
• 1 tsp Smart Balance 64%
• 2 tsp Olive Oil
• 1 cup Yellow Onion, Sauteed
• 1/2 cup Carrots
• 2 celery stalk(s), diced
• 1 lb Ground Turkey
• 3 tbsp All-purpose Flour
• 1 tsp Rosemary, Dried
• 1 tsp Thyme, Dried
• 2 cups Fat Free Chicken Broth

Preparation

Step 1

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. salt and pepper to taste