Recipe of the Week

Turkey Shepherd's Pie with Scallion Mashed Potatoes

Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients
4 teaspoons olive oil, divided
1/2 C chopped onion
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 lb grown turkey breast
1 teaspoons ground black pepper
1 28-ounce can crushed tomatoes
1/4 C reduced-fat sour cream
3-4 medium Yukon Gold potatoes (about 1 lb), peeled and cut into 2 inch pieces
2 tablespoons nonfat milk
2 scallions (green and white parts) chopped

Preheat oven to 400 degrees.
Heat 2 t of oil in a large skillet or saucepan over medium-high heat.
Add onion, celery, carrots, and garlic and saute 3 minutes until tender. Remove vegetables from pan and set aside.
Heat remaining 2 t oil in the same skillet over medium heat. Add turkey and saute 3-5 minutes, until browned, breaking up the meat as it cooks.
Add thyme, oregano, and pepper and stir to coat turkey with herbs.
Return sauteed vegetables to skillet. Add tomatoes and bring to a simmer.
Reduce heat to medium-low and simmer 5 minutes, until liquid reduces and sauce thickens.
Meanwhile, place potatoes in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil.
Boil 8 minutes or until potatoes are fork tender.
Drain and return potatoes to pan. Mash potatoes with the sour cream and milk. Season to taste with black pepper. Fold in Scallions. (Potatoes should be slightly thin and easy to spread over turkey mixture; if they're not, add more milk)
Transfer turkey mixture into a deep-dish 9 inch pie plate or shallow casserole dish. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
Place pie plate on a baking sheet ( in case of spillovers) and bake 12-15 minutes, until top is golden brown and filling is bubbly.

Nutritional Information
Serving Size 1 1/2 C
Calories: 370
Fat: 8g
Carbs: 47g
Protein: 33g
Iron: 6mg
Sodium: 426mg