Shepherd's Pie With Leftover Turkey

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 large potatoes, peeled and cut
• 1/4 cup nonfat sour cream
• salt and pepper
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 2 -3 carrots, diced
• 2 medium celery ribs, diced
• 1 garlic clove, minced
• 1 cup leftover cooked turkey, cut into small pieces
• 3 tablespoons flour
• 1 teaspoon thyme
• 2 cups fat free chicken broth or 2 cups turkey broth

Recipe

• 1 put potatoes in pan with water and cook until fork-tender.
• 2 drain potatoes; add sour cream and 1/2 c broth.
• 3 mash until smooth and set aside.
• 4 meanwhile, heat oil in large skillet over med-hi heat.
• 5 add onion, carrots and celery.
• 6 cook until soft; about 5 minute.
• 7 add garlic; cook 1 more minute.
• 8 add turkey and cook till warmed through.
• 9 add flour, thyme, salt and pepper; stir to coat.
• 10 add remaining broth and bring to simmer;simmer until mixture thickens, about 4 minute.
• 11 transfer turkey mixture to 9" casserole dish.
• 12 spread mashed potato over top and using the back of the spoon, make swirls on the top.
• 13 bake until potatoes are golden, about.
• 14 30 minutes @ 400 degrees.