Shepherd's Pie From Weight Watchers

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 teaspoon salt
• 1/4 cup water
• 2 cups cubed cooked chicken breasts
• 2 carrots, peeled, sliced and blanched
• 1 cup spinach leaves, chopped and cleaned
• 1 onion, finely chopped
• 1/2 cup frozen corn kernels
• 1/2 cup fat-free evaporated milk
• 1 teaspoon dried thyme
• 1/2 teaspoon ground marjoram
• 3 medium russet potatoes, cooked, peeled, and mashed
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon paprika

Recipe

• 1 in medium saucepan over medium heat, melt the butter. sprinkle with 1 tablespoon of flour; cook, stirring constantly, 2 minutes.
• 2 whisk in broth, salt, and water. bring to a boil. reduce heat and simmer, stirring constantly, until thickened, 3 to 4 minutes.
• 3 preheat oven to 400 degrees f. spray a 2-quart casserole dish with non-stick cooking spray.
• 4 in a large bowl, combine the chicken and remaining tablespoon of flour. stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and sauce from pan. transfer to the casserole dish.
• 5 top with potatoes, spreading to cover the filling completely. sprinkle with cheese and paprika.
• 6 bake until bubbling and golden, 30 to 35 minutes.