Turkey Shepherd's Pie with Scallion Mashed Potatoes

When it comes to comfort food, I really can't get enough. It's probably because of the type of food that I grew up on. I remember having very creamy and tasty mashed potatoes at least twice a week.

In a recent issue, Shape magazine shared a few lighter versions of comfort foods. I saw the Shepherd's Pie recipe and knew that I had to make it. I had tried a Weightwatchers recipe for Shepherd's Pie a while back, but it was mediocre to say the least. I think the main problem with it was that the mashed potato portion was made from new potatoes, which gave it a funny taste. Needless to say, I was hoping for much more from this one.

Turkey Shepherd's Pie with Scallion Mashed Potatoes ( 4 servings at 7 points a piece)

Ingredients:

4 tsp olive oil, divided
1/2 cup chopped onion
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 lb ground turkey breast
1 tsp dried thyme
1 tsp dried oregano
1/4 tsp ground black pepper
1 28-oz can crushed tomatoes
3 large Yukon Gold potatoes, peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
2 tbsp nonfat milk
2 scallions (green and white parts), chopped

Directions:

Preheat oven to 400 F.

Heat 2 tsp of the oil in a large skillet over medium-high heat. Add onion, carrots, celery, and garlic, and saute 3 minutes until tender. Remove vegetables from pan and set aside.

Heat remaining 2 tsp of oil in the same skillet over medium heat. Add the turkey and saute 3 to 5 minutes, until browned, breaking up the meat as it cooks. Add thyme, oregano and herbs. Return sauteed vegetables to skillet with 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 to large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, 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 (mash potatoes should be slightly thin and easy to spread over turkey mixture, if they're not, add more milk).

Transfer turkey mixture to 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 to 15 minutes, until top is golden brown and filling is bubbly.

All I can say is that this dish was fabulous! The husband and I dug into this dish with much delight. The mashed potato portion had an excellent, creamy flavor, and of course the meat and veggie portion was just as delicious. It was very filling and definitely took care of a comfort food craving :)