Recipe by xpnsve
Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie. 5 POINTS per serving.
Top Review by kateburns01
This did not taste like a WW recipe at ALL! My family (including young kiddos) loved it! I didn't have the rosemary alone so I used an italian blend seasoning (that had both rosemary and thyme in it.) I also used beef broth and a little skim milk added to the potatoes. I used 5 small potatoes instead of the two large! I will be making this all the time! THANK YOU!
- 2 large potatoes, peeled and cut into 2-inch pieces (es)
- 59.14 ml nonfat sour cream
- 14.79 ml reduced-calorie margarine
- 0.59 ml table salt
- 9.85 ml olive oil
- 236.59 ml onion (chopped)
- 2 medium carrots (diced)
- 2 medium celery ribs, diced
- 453.59 g uncooked ground turkey breast
- 44.37 ml all-purpose flour
- 14.79 ml fresh rosemary, chopped or 4.92 ml dried rosemary
- 4.92 ml dried thyme
- 2.46 ml table salt
- 1.23 ml black pepper
- 473.18 ml canned chicken broth or 473.18 ml beef broth
Directions See How It's Made
- 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.