Quick Shepherdf's Pie

INGREDIENTS

1    pound Yukon Gold potatoes or equivalent

¼   cup low fat (2%) milk

2    tablespoon butter

½   teaspoon salt

2    tablespoons olive oil

1    medium onion, chopped

1    pound ground turkey

2    cups chopped carrots

1    cup thinly sliced celery

1    tablespoon all-purpose flour

1    cup chicken broth

2    teaspoons dried oregano

1    cup corn kernels

1    large tomato, diced to ½ inch

2    cups greens, chopped (Chard, Spinach, Kale)   

METHOD

Peel and cut the potatoes into ½ inch pieces. Place them into a sauce pan of water to cover and bring to a boil. Cook them for about 7 to 8 minutes until softened, drain and return to the sauce pan. Add the milk, butter and salt. Mash the potatoes and then whip them with a whisk until smooth. Set aside.

In a large skillet over medium-high heat, add the olive oil and, when warmed, add the onions. Cook for about 3 to 4 minutes and add the ground turkey. Mash the turkey as it browns to separate it into small chunks, about 3 to 4 minutes.

Add the carrots and celery and cook for 5 to 6 minutes to soften. Add the flour and mix well into the turkey and vegetables. Slowly add the broth, stirring the entire time. Add the oregano, corn, tomatoes and greens. Continue to cook until thickened, about 2 to 3 minutes.

Remove from the heat and dish into individual dishes, topping with a large spoonful of mashed potatoes, and serve immediately.

Modified from a recipe in Cooking Light magazine