Shepherd's Pie

6 servings

 

• 2 pounds russet potatoes
• 2 tablespoons fat-free chicken broth
• 1 large onion, chopped
• 2 cloves minced garlic
• 1/2 cup chopped celery
• 8 ounces sliced mushrooms
• 1 1/2 pounds Ground Skinless Turkey Breast
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dry marjoram
• 1/2 teaspoon dry mustard
• 8 ounces carrots, (about 2 large) shredded
• 1/2 cup chopped parsley
• 1 cup fat-free chicken broth
• 1/4 cup 1% lowfat milk
• 1/2 cup margarine or butter
• 1/4 teaspoon white pepper
• 1 teaspoon salt

Place whole unpeeled potatoes in a 3-qt pan and add enough water to cover. Bring to a boil over high heat; then reduce heat, cover, and boil gently until potatoes are tender throughout when pierced (about 30 minutes).

Meanwhile, heat 2 TBS chicken broth in a non-stick dutch oven over medium-high heat. Add onion, garlic, celery, mushrooms; cook, stirring often, until onion is soft (about 7 minutes). Add turkey and cook, stirring often, until no longer pink (about 5 minutes). Add sage, thyme, marjoram, and mustard, cook for 1 minute. Add carrots, parsley, and broth. Bring to a boil over high heat, then boil until liquid has evaporated (about 10 minutes). Transfer to a 2.5 liter souffle dish or a 3-qt casserole.

Drain potatoes (DO NOT COOL IN WATER); peel and mash with milk, butter, salt and pepper. Spread over turkey mixture. Bake, uncovered, in a 375° oven until lightly browned (about 20 minutes)

Bon appetit!