Weight Watchers Shepherd's Pie

• large potatoes, peeled and cut into 2-inch pieces (es)↗2
• cup nonfat sour cream↗1⁄4 cup
• tablespoon reduced-calorie margarine↗1 tablespoon
• teaspoon table salt↗1⁄8 teaspoon
• teaspoons olive oil↗2 teaspoons
• cup onion (chopped)↗1 cup
• medium carrots (diced)↗2
• medium celery ribs, diced↗2
• lb uncooked ground turkey breast↗1 lb
• tablespoons all-purpose flour↗3 tablespoons
• tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary↗1 tablespoon
• teaspoon dried thyme↗1 teaspoon
• teaspoon table salt↗1⁄2 teaspoon
• teaspoon black pepper↗1⁄4 teaspoon
• cups canned chicken broth or 2 cups beef broth↗2 cups

Step-by-step instructions

1. 1

   Preheat oven to 400ºF.

2. 2

   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.

3. 3

   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.

4. 4

   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.