Shepherd’s Pie Smartpoints 7

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Serves 6
Pointsplus 7
Smartpoints 7

Ingredients

2 large potato, peeled and cut into 2-inch pieces
1⁄4 cup non-fat sour cream
1 tbsp reduced-calorie margarine
1⁄8 tsp table salt
2 tsp olive oil
1 cup onion, chopped
2 medium carrot, diced
2 medium ribs celery, diced
1 lb uncooked ground turkey breast
3 tbsp all-purpose flour
1 tbsp fresh rosemary, chopped, or 1 teaspoon dried rosemary
1 tsp dried thyme
1⁄2 tsp salt
1⁄4 tsp black pepper
2 cup canned chicken broth, or beef broth


Directions

Prep 25 min
Cook 42 min
Ready 67 min
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.


Per serving:7 PointsPlus;5 Previous Points
Nutritional Information

Serving Size: 1 (362 g)
Servings Per Recipe: 6
Calories 274
Total Fat 4g
Cholesterol 50mg
Sodium 856mg
Carbohydrate 32g
Dietary Fiber 4g
Sugars 4g
Protein 26g

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