Friday, August 29, 2008


Ireland is a beautiful country and the week I spent there I saw more shades of green than I ever imagined were possible. The only drawback to Ireland was that I do not, nor have I ever, eaten lamb. I guess the one exception is that I do love gyros and if that meat is lamb, well then I contradict myself. But no other lamb shall ever pass these lips. That said, the idea of shepherd's pie is appealing in nearly every other way. What's not to love about a casserole topped with mashed potatoes?

I've been making the same Weight Watchers' turkey shepherd's pie for almost 15 years, so when I found another version, I thought I'd give it a try. There was an ingredient that I would have much preferred to leave out--frozen peas and carrots--but Larry loves them. I love carrots, the fresh variety, but I abhor peas. I don't like the way they taste or feel. I will give them an A+ for color. Except for this addition, the new version of turkey shepherd's pie is a big improvement. The old version used instant mashed potatoes, something I really dislike. I made it anyway because it was tasty, quick, and low in points. The new version, however, uses Yukon gold potatoes--I left the skins on for more fiber--and was just as tasty, quick, and low in points. Larry liked it a lot. The serving size is very generous as well.

Yield - 6 servings
1 1/2 lbs small Yukon gold potatoes, skins left on
3/4 cup fat free milk
1 tbs Dijon mustard

1 medium onion, chopped
3/4 lb ground turkey (lean)
1 1/2 tbs all-purpose flour
2 tbs Worcestershire sauce
1 tbs poultry seasoning (or sage)
3/4 cup chicken broth
1 (10 oz) pkg frozen peas and carrots, thawed (OR LEAVE OUT and use fresh, parboiled baby carrots, as I will next time)

Bring the potatoes to a boil in a large pot filled with water. Bring to a boil, then simmer until potatoes are done--about 25 minutes. Drain, add milk and mustard, and mash until creamy. Set aside.

Preheat oven to 350 degrees. Spray a large, nonstick pan with cooking spray and saute onions over medium heat for about 5 minutes. Add the turkey and cook until browned. Sprinkle the flour over the turkey and onion and cook about 1 minute, until the flour is absorbed. Stir in the Worcestershire and poultry seasoning and cook another minute. Add the broth and bring to a boil. Reduce heat to a simmer and cook until mixture thickens (2-3 minutes). Stir in the peas and carrots.

Pour the mixture into a 9 inch square baking dish. Spoon or pipe the mashed potatoes over the mixture. Place on a rimmed baking sheet and bake about 40 minutes (until bubbling). Let stand about 5 minutes before serving. (3 points per serving)


  1. Arlene, I love Shepherd's Pie. I've never made it with turkey though. I bet it's fantastic. I'll try it. Thanks for a great post. Have a wonderful holiday weekend.

  2. Thanks, Teresa. I use turkey for many recipes that normally call for beef. I prefer the taste.

  3. I've made this with ground ham, turkey, beef, chicken, and mixed vegetables or just corn, peas, string beans, or carrots. The "real" mashed potatoes are the best. YUMMY!!!

    NO lamb. I don't think I could eat it. Same with veal. NO baby animals for me--hope this doesn't stir up a hornet's nest. Peg

  4. Yum! Everything sounds delicious! I saw those Smashed Potatoes too, were they as good as they looked? That Banana Cake sounds yummy and you can't go wrong with a classic like Shepherd's pie!

    Thanks for visiting me, I hope to see you around again and great job on your fantastic blog too!

  5. Arlene this sounds grand! it also sounds like something i would be willing to tackle! i am so not creative when it comes to cooking. not my favorite chore. picky eaters in the house and just too many to cook for makes me crazy. this might solve some of those issues. carol from wwf1


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