Turkey Shepherd’s Pie - Points Vary

 

Turkey Shepherd’s Pie

4 servings = 9 pts/serving  
                 -or-
6 servings = 6 pts/serving

1 lbs 99% fat free ground turkey

1 cup diced onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon automatic pepper
2 tbsp Worcestershire sauce
2 tbsp tomato paste
3-4 sprigs fresh thyme, finely chopped
1 ½ cups Swanson Natural Goodness Chicken Broth
up to 2 tbsp cornstarch
1 can Veg-All, drained
1 4 serving package of Idahoan Baby Reds instant mashed potatoes
1 cup 2% sharp cheddar cheese

1. Preheat oven to 400.
2.  Brown meat in skillet. When it is about half way cooked add onions to skillet. Once onions are translucent, add minced garlic.
3. While meat is cooking, prepare the Idahoan Baby Reds as per package instructions.
4. Once meat is cooked add salt, pepper, Worcestershire sauce, tomato paste, fresh thyme leaves, broth and cornstarch. Bring sauce to a boil then reduce heat to simmer for a few minutes. Once it looks “saucy” turn off heat.
5. Add Veg All to meat mix and put meat in a casserole pan. 
6. Add potatoes to the top of the meat mix. Add a little fresh thyme to the top of the potatoes.
7. Bake for 15 minutes.
8. Add cheese to the top and bake 15 minutes more.

NOTE:

You can reduce the point count by 1 pts/serving if you use frozen peas, corn and carrots as opposed to a can of Veg-All