Shepherd’s Pie is one of those dishes that I enjoy fixing for my family through out the fall and winter months. I normally make this with ground turkey, but you can use ground beef if you prefer. It will work with both types of ground meat. This dish is super easy to make and works well for left overs. I originally found this recipe many years ago through a Weight Watchers recipe book, so this recipe is healthy for you and you can easily find the points for it if you are using Weight Watchers.
This is an adaptable recipe in that you can use vegetables that are in your freezer or pantry. I normally made this with peas, but you can use sweet corn, green beans, or other vegetables. This recipe also is very quick and can be on the table in less than 30 minutes.
Turkey Shepherd’s Pie
1/2 tsp salt
1/4 tsp ground pepper
1 lb ground turkey or beef
1/4 tsp thyme
1 tsp olive oil
2 1/2 Tbsp Wondra Flour
2 garlic cloves, minced
1 cup chicken broth
1 carrot, chopped
1 onion, chopped
1/2 bag of peas
1. Preheat oven to 400˚
2. Heat a large skillet. Add the oil, onion, and carrot. Cook for 5 minutes.
3. Add turkey, minced garlic, and thyme. Cook until the turkey is no longer pink.
4. Add the flour and stir. Add the chicken broth and cook until thickened.
5. Place in a pie dish or casserole dish.
6. Top with mashed potatoes and bake for 5 minutes.
**If you are in a rush, use the Ore Ida steamed mashed potatoes. This makes great mashed potatoes in 10 minutes in the microwave. If you want to lower the carbs in this dish, use red potatoes and mash those. Red potatoes have less carbs than other types of potatoes. For a different taste, you can use a little cream cheese in the mashed potatoes. I have also included minced garlic in my mashed potatoes. I put the garlic in a small skillet for about a minute with a little olive oil to get a great flavor and then add to the mashed potatoes.