Ingredients for Weight Watchers Shepherd's Pie
- 2 lbs russet potatoes
- Nonfat Sour Cream
- Reduced Calorie Margarine
- Table Salt
- Olive Oil
- 1 medium onion (chopped)
- 2 carrots (chopped)
- Celery Ribs
- Ground Turkey Breast
- All Purpose Flour
- Fresh Rosemary
- Dried Thyme
- Black Pepper
- Canned Chicken Broth
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How to Make Weight Watchers Shepherd's Pie
- Preheat oven to 400°F (200°C).
- Peel and chop 2 lbs russet potatoes into 1-inch cubes. Place in a large saucepan and cover with cold water. Bring to a boil over high heat.
- Reduce heat to medium and simmer for 10-15 minutes, or until potatoes are fork-tender.
- Drain potatoes and return them to the saucepan. Add 1/4 cup sour cream and 2 tablespoons margarine. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
- While potatoes are cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 medium onion (chopped), 2 carrots (chopped), and 2 celery stalks (chopped). Cook until softened, about 5 minutes.
- Add 1 lb ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 2 tablespoons all-purpose flour, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Gradually whisk in 1 1/2 cups low-sodium chicken broth until the sauce thickens slightly. Simmer for 3 minutes.
- Transfer the turkey mixture to a 9-inch deep-dish pie plate.
- Spread the mashed potatoes evenly over the turkey mixture. Use a fork to create decorative swirls on top.
- Bake for 30-35 minutes, or until the potatoes are golden brown and the filling is bubbly.
- Let cool slightly before slicing into 6 servings.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
17g
Fat
5g
Carbs
10g
