I was tempted to title this Lil Bug’s Pie (since she’s a Shepherd..) but that would insinuate that some of Lil’ Bug was in this dish. No worries, she is well and in one piece.
Anyways, Shepherd’s Pie = YUM. I first had this dish in college and forgot about it. I don’t even remember how my wonderful roomie made it back then. But, when Sol and I were trying to think of what to make for dinner, this one seemed like a good idea with the cold weather and all. So, with a little bit of searching, I found one on Weight Watchers’ site. So, while I would link to the original for you, you have to be a member to actually view the recipe (I think). We didn’t quite follow the recipe though – we don’t like celery. So, I thought I might add more veggies that we do enjoy – zucchini and mushrooms. I have the original recipe below and I’ll make my changes in [ ], like usual.
2 large uncooked potato(es), peeled and cut into 2-inch pieces
1/4 cup(s) fat-free sour cream
1 Tbsp reduced-calorie margarine
2 tsp olive oil
1 cup(s) (chopped) uncooked onion(s), chopped
[1 1/5 cups cleaned, uncooked mushrooms, quartered]
2 medium uncooked carrot(s), diced [handful of baby carrots, diced]
2 rib(s) (medium) uncooked celery, diced [left these out]
[1 zucchini, chopped]
1 pound(s) uncooked ground turkey breast
3 Tbsp all-purpose flour [4-6 tbsps for a thicker sauce]
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt [instead of salt and pepper, we used Paula Deen’s House seasoning]
1/4 tsp black pepper
2 cup(s) canned chicken broth, or beef broth
- 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. [Instead of boiling, we cooked the potatoes via microwave. Usually, there are directions for this on the back of the potato bag. But, in case you can’t find the potato bag, pierce potatoes with a fork so that it can vent and place them on a paper towel, evenly spaced. Microwave on high for 3-5 minutes per potato. After microwaving, potatoes should give a little when you push on them. Wrap in foil and let sit for 5 minutes to finish cooking. After they sit, peel potatoes and cut.] 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 [zucchini and mushrooms too]; 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.