Shepherd's Pie from Weight Watchers

Uses chicken instead of lamb. 6 Points.

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

Ingredients

• 1  tablespoon butter
• 2  tablespoons all-purpose flour
• 1  cup chicken broth
• 1  teaspoon salt
• 1⁄4 cup water
• 2  cups  cubed  cooked chicken breasts
• 2  carrots, peeled, sliced and blanched
• 1  cup  spinach leaves, chopped and cleaned
• 1  onion, finely chopped
• 1⁄2 cup frozen corn kernels
• 1⁄2 cup fat-free evaporated milk
• 1  teaspoon dried thyme
• 1⁄2 teaspoon  ground marjoram
• 3  medium russet potatoes, cooked, peeled, and mashed
• 1  tablespoon  grated parmesan cheese
• 1⁄4 teaspoon 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.