Turkey Shepherd's Pie
Turkey Shepherd’s Pie
2 large russet potatoes, peeled and cut into cubes
2 tablespoons Olivio spread or butter, divided
1 cup finely chopped onion
1 tsp minced garlic
1 1/4 pounds 93% lean ground turkey
2 cups frozen mixed vegetables
1 1/2 cups fat-free, reduced-sodium chicken broth (I use College Inn)
2 Tbsp cornstarch
1 Tbsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried thyme
salt and black pepper
1/3 cup fat-free or low-fat milk
Place the potato cubes in a medium saucepan. Add enough water to cover the potatoes. Bring to a boil and then reduce heat to medium and let cook until softened, about 20 minutes.
Meanwhile, in a large skillet, heat 1 tablespoon Olivio over high heat until melted. Add the onion and garlic. Cook, stirring, until softened, about 2 minutes. Add the ground turkey to the skillet and continue cooking until browned and crumbly, breaking up large chunks, 6-8 minutes. Drain excess fat, if desired. Add the frozen vegetables to the skillet.
Combine the chicken broth, cornstarch, Worcestershire sauce, rosemary and thyme. Pour over the mixture in the skillet and stir to combine. Let simmer over medium heat, stirring occasionally, until liquid thickens, about 4 minutes. Add salt and pepper to taste. Transfer the turkey mixture to a 11- x 7-inch casserole dish (about a medium-sized dish).
Preheat oven to 375°F. Drain the potatoes and return to the saucepan. Add the remaining tablespoon Olivio and milk. Mash with a hand masher, or whip with an electric mixer. Spoon the potatoes over the turkey mixture in the casserole dish, covering the top completely. Bake until the potatoes brown slightly and the mixture bubbles around the edges, about 25 minutes. Let stand for 5 minutes before serving.
(For those of you counting points, each serving is 5, if you used the fat free milk and Olivio.)