Shepard's Pie

In winter I'm a big fan of one pot meals, and this one (adapted from a Shape magazine recipe) fits the comfort food craving without being too heavy.

Turkey Shepard's Pie

Serves 4

2 lbs potatoes (3-4 med size), peeled and cut into small pieces
1/4  c low fat sour cream or plain yogurt
1/4 c low fat milk
2 scallions, chopped
4 tsp olive oil
small onion, 2 small carrots, and 2 celery stalks, chopped
2-3 cloves garlic, minced
1 lb ground turkey breast
1 tsp each, dried thyme and oregano
28-oz can diced or crushed tomotoes, with juices
salt and pepper


1. boil and mash the potatoes with the sour cream and milk, then blend in the scallions. they should be thin enuogh fo spreading over the top of this dish...if not, add more milk. set aside.

2. heat 2 tsp of the olive oil in a large skillet, and saute the onion, carrots, celery, and garlic until tender. remove and set aside.

3. preheat the oven to 400 degrees F.

4. heat the reamining olive oil in the skillet and brown the turkey meat. as it cooks add the seasonings.

5. return the veggies to the skillet, and add the tomatoes and bring to simmer. cook until the liquid is nearly evaporated.

6. pour the turkey mixture into a deep 9-inch pie pan or casserole, spread the mashed potatoes on top, and bake until the top is slightly browned and the filling is bubbly, about 12-15 minutes.