Weight Watchers Shepherd's Pie

Seasoned meat and vegetables are nestled under creamy mashed potatoes and then baked to form a sensational, savory pie. 5 POINTS per serving.

• Ready In: 1 hr 7 mins
• Serves: 6

Ingredients

• 2  large potatoes, peeled and cut into 2-inch pieces (es)
• 1⁄4 cup nonfat sour cream
• 1  tablespoon reduced-calorie margarine
• 1⁄8 teaspoon table salt
• 2  teaspoons olive oil
• 1  cup onion (chopped)
• 2  medium carrots (diced)
• 2  medium celery ribs, diced
• 1  lb  uncooked  ground turkey breast
• 3  tablespoons all-purpose flour
• 1  tablespoon fresh rosemary, chopped or 1  teaspoon dried rosemary
• 1  teaspoon dried thyme
• 1⁄2 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 2  cups canned chicken broth or 2  cups beef broth

Directions

1. Preheat oven to 400ºF.
2. 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.
3. 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.
4. 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.