Lean Weight Watchers Shepherds Pie

• large potatoes, peeled and quartered (about 1 1/2 pounds)↗3
• cup nonfat milk↗1⁄4
• cups fat free chicken broth↗1 1⁄4
• tablespoon Dijon mustard↗1
• medium onion↗1
• lb ground turkey↗3⁄4 - 1
• tablespoons all-purpose flour↗1 1⁄2
• tablespoons Worcestershire sauce↗2
• teaspoons finely chopped fresh sage1 1⁄2
• (10 ounce) package frozen peas and carrots1

Step-by-step instructions

1. 1

   Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.

2. 2

   Preheat over to 350.

3. 3

   Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.

4. 4

   Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.

5. 5

   Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.

6. 6

   Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.

7. 7

   Place on a rimmed baking sheet and place in oven for about 40 minutes.

8. 8

   Let stand about 5 minutes before serving.