Weight Watchers Shepherd's Pie

I love Shepherd's Pie. I mean, it blends meat and mashed potatoes together in one delicious mouthful...how could I not love it? However, it's hard to make Kosher and it's even harder to make for a gal watching her serving size and Daily Points. But then I stumbled across the BESTEST recipe ever. Ever.

Now, granted, the picture sucks. I apologize. It's not easy to photograph because as soon as you take a scoop out, all the yummy liquid runs out. And then on the plate, it just looks like a jumbled mash. But please trust me. It's soooo good.

Ingredients:

2 large potatoes, peeled (optional) and cut into 2-inch pieces (I didn't peel because we love skins in mashed potatoes)

1/4 cup fat-free sour cream (I used Tofutti non-dairy sour cream)

1 TBS reduced calorie margarine

1/8 tsp salt

2 tsp olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1 lb uncooked ground lean turkey breast (look for All White when selecting ground turkey)

3 TBS flour

1 TBS fresh rosemary, or 1 tsp dried

1 tsp dried thyme
1/4 tsp pepper

2 cups canned chicken, beef, or vegetable broth

Instructions:

Preheat oven to 400.

Place potatoes in a large saucepan and cover with water. Bring it to a boil and let the potatoes cook until they are fork-tender, about 10-15 minutes. Drain potatoes, transfer to a large bowl and add sour cream and margarine. Mash until smooth, season with salt & pepper, then set aside.

Heat oil in a large skillet over medium-high heat. Add onion, carrot and celery, cook until soft - about 5 minutes. Add turkey and cook until browned, breaking up the meat with as it cooks, about 7 minutes or so. Add flour, rosemary, thyme, salt, pepper and stir to coat. Add broth and bring it to a simmer. Allow to thicken, about 3 minutes.

*I set aside about 1/3 cup of the broth and mix with 1-2 tsp cornstarch to help with the thickening. Totally optional!*

Transfer vegetable/turkey mixture to a 9-inch deep-dish pie plate or casserole dish. Spread mashed potatoes on top and smooth out with the back of your spoon/spatula. Bake until potatoes are golden, about 30 minutes. Keep an eye on it after about 15 minutes, because sometimes the liquid likes to bubble over! Slice it into 6 pieces and serve. It's 5 points per serving.