Large Saucepan
Large Bowl
Large Skillet
Deep Pie Plate
2 large potatoes peeled and cut to 2 inch pieces
1 tbsp margarine – reduced-calorie
¼ cup sour cream – non-fat
⅛ tsp salt
2 tsp olive oil
2 ribs celery diced
2 medium carrots diced
1 cup onion chopped
1 lb ground turkey breast
3 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried rosemary
½ tsp salt
¼ tsp black pepper
2 cups chicken broth

Preheat oven to 400 degrees F
In a large saucepan, add potatoes. Add water to cover potatoes. Over high heat, bring to a boil. Reduce heat and simmer for 10 minutes or until tender. Drain.
In a large mixing bowl, add potatoes, margarine, and sour cream. Mash potatoes until smooth. Season with salt to taste. Set aside.
In a large skillet, heat olive oil over medium/high heat. Add celery, carrots, and onion. Cook approx 3 minutes until soft.
Add in turkey. Cook and break up turkey approx 5 minutes until browned.
Add thyme, rosemary, flour, salt and pepper. Mix to coat.
Add broth. Bring to a simmer, then continue to simmer approx 3 minutes until mixture thickens.
In a 9 inch deep dish pie plate, add mixture.
Evenly spread mashed potatoes on top.
In preheated oven, bake approx 30 minutes until potatoes are golden.
Cut into 6 servings.

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