Shepherd's Pie With Leftover Turkey |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from Weight Watchers with a little tweeking from me. Sooooo scrumptious. Worth 3 pts. per serving. Ingredients:
2 large potatoes, peeled and cut |
1/4 cup nonfat sour cream |
salt and pepper |
1 tablespoon olive oil |
1 cup onion, chopped |
2 -3 carrots, diced |
2 medium celery ribs, diced |
1 garlic clove, minced |
1 cup leftover cooked turkey, cut into small pieces |
3 tablespoons flour |
1 teaspoon thyme |
2 cups fat free chicken broth or 2 cups turkey broth |
Directions:
1. Put potatoes in pan with water and cook until fork-tender.
2. Drain potatoes; add sour cream and 1/2 c broth.
3. Mash until smooth and set aside.
4. Meanwhile, heat oil in large skillet over med-hi heat.
5. Add onion, carrots and celery.
6. Cook until soft; about 5 minute.
7. Add garlic; cook 1 more minute.
8. Add turkey and cook till warmed through.
9. Add flour, thyme, salt and pepper; stir to coat.
10. Add remaining broth and bring to simmer;simmer until mixture thickens, about 4 minute.
11. Transfer turkey mixture to 9 casserole dish.
12. Spread mashed potato over top and using the back of the spoon, make swirls on the top.
13. Bake until potatoes are golden, about.
14. 30 minutes 400 degrees.
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