Shepherd's Pie from Weight Watchers

Submitted by spoilme

"Uses chicken instead of lamb. 6 Points."

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Yields: 1 casserole
• Serves: 4

ingredients

• 14.79 ml butter
• 29.58 ml all-purpose flour
• 236.59 ml chicken broth
• 4.92 ml salt
• 59.14 ml water
• 473.18 ml cubed cooked chicken breasts
• 2 carrots, peeled, sliced and blanched
• 236.59 ml spinach leaves, chopped and cleaned
• 1 onion, finely chopped
• 118.29 ml frozen corn kernels
• 118.29 ml fat-free evaporated milk
• 4.92 ml dried thyme
• 2.46 ml ground marjoram
• 3 medium russet potatoes, cooked, peeled, and mashed
• 14.79 ml grated parmesan cheese
• 1.23 ml paprika

directions

1. In medium saucepan over medium heat, melt the butter. Sprinkle with 1 tablespoon of flour; cook, stirring constantly, 2 minutes.
2. Whisk in broth, salt, and water. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3 to 4 minutes.
3. Preheat oven to 400 degrees F. Spray a 2-quart casserole dish with non-stick cooking spray.
4. In a large bowl, combine the chicken and remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and sauce from pan. Transfer to the casserole dish.
5. Top with potatoes, spreading to cover the filling completely. Sprinkle with cheese and paprika.
6. Bake until bubbling and golden, 30 to 35 minutes.