Shepherd's Pie

This one takes a while and uses a lot of pots and pans, but YUM. I make this recipe a good bit, and there are usually leftovers, which reheat wonderfully.

• 2 large potatoes, peeled and cut into 1-in chunks
• 1/4 c fat free sour cream
• 1TB margarine or light butter
• Salt and pepper to taste
• 2 tsp olive oil
• 1c onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1lb ground turkey meat
• 3 TB flour
• 1 TB rosemary, fresh, chopped
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper
• 2c chicken broth (1 full can)

1) Preheat oven to 400 degrees.

2) Boil water in a large saucepan. Add potatoes and bring to a boil. Reduce heat and simmer 10-20 min, or until fork-tender. Drain potatoes, and mash with sour cream, margarine, salt and pepper.

3) Meanwhile, heat oil in a large skillet over med-hi heat. Add onion, carrots and celery. Cook until soft. Add turkey and cook until browned, breaking up meat as you go. Add flour, thyme, rosemary, broth, salt and pepper. Stir to coat, and simmer until sauce thickens, about 5 min.

4) Transfer turkey to a deep dish pie plate or casserole dish. Spread evenly along the bottom, then do the same with the potatoes, smoothing the top with a spoon. Bake until the potatoes are golden, about 30 min.

Yield: 6 servings, 5 points each