Tuesday, October 04, 2005

Contributed Recipe: Sheperd's Pie

Contributed by Lady Brandenburg:

This is a Weight Watchers recipe. My non-dieting husband LOVED this. If you are not counting calories, you can use real butter, sour cream, ground lamb or beef, etc. Also, I think everyone has their own way of making mashed potatoes, so for that part of the recipe, if you have your own homemade mashed potato technique, use it. I used a ton of “I Can’t Believe It’s not Butter” in my potatoes and it really does make them taste buttery. What I liked most about this is that it feels like comfort food – and it’s filling so you really don’t need to make anything else with it. It’s a one dish meal and makes for some really yummy leftovers.

2 large potatoes, peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion, chopped
2 medium carrots, diced
2 medium stalk celery, diced
1 pound uncooked ground turkey breast
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt
1/4 tsp black pepper
2 cup canned chicken broth, or beef broth

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 3 minutes, until soft. Add turkey and cook 5 minutes, until browned, breaking up the meat as it cooks. Add flour, rosemary, thyme, 1/2 teaspoon of salt and pepper; stir to coat. Add broth and bring to a simmer; simmer 3 minutes, until mixture thickens.
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 30 minutes, until potatoes are golden. Slice into 6 pieces and serve.

Weight Watchers renovated Shepherd's Pie by:
Using turkey breast instead of lamb or beef.
Swapping nonfat sour cream for most of the butter in the mashed potato topping.
Adding reduced-calorie margarine, instead of butter, to the mashed potatoes.



ScottE. said...

Thanks D!

ScottE. said...

We hung out with Lord & Lady B last night (11/12/05) and this is what we had. Tasty! I had two large helpings, stuffed to the gills! Thanks.