Turkey Shepherd’s Pie

Makes 10 servings

Ingredients

3 large potatoes, peeled 2 tbsp butter/oil blend 1/4 cup milk 1 tbsp olive oil 1 onion, chopped 1 pound ground turkey 1 large carrot, shredded 1 tbsp fresh parsley, chopped 1/4 tsp dried thyme 1 clove garlic, minced 1 tsp chicken bouillon powder 1 tbsp all‑purpose flour ground black pepper to taste 1 (4.5 oz.) can sliced mushrooms

Directions

Boil potatoes until tender. Mash potatoes with butter/oil blend and milk. Season with pepper to taste. Set aside. Sauté onions in olive oil until soft. Stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic and chicken bouillon. Pepper to taste. Cook and stir until meat is broken up and cooked through. Drain. Stir in flour. Transfer meat mixture to a deep dish pie pan or casserole. Spread potatoes over meat and swirl with a fork. Bake at 375° F for 30 minutes or until potatoes are lightly browned.

Per serving: 203 calories, 23 g carbohydrates, 7.7 g total fat, 205 mg sodium, 11 g protein and 43 mg cholesterol