Shepherd's Pie

This meal has proven to be another favorite at our house. It really was yummy and made great leftovers as well. It was easy to prepare.

Serves 6
Hands on time 25 minutes
Total time 1 hour

Shepherd's pie

1 lb Yukon gold potatoes, peeled and cut into 2-inch pieces (I left the skin on)
1 clove garlic, whole, plus 1 tsp garlic, minced, divided
2/3 cup buttermilk
1 Tbsp chives, chopped
Sea salt and ground black pepper, to taste
4 tsp olive oil, divided
1 lb lean ground Turkey breast
1 yellow onion, finely chopped (1 cup)
3 medium carrots, halved lengthwise and cut into half moons (about 1 cup)
1 celery stalk, diced (about 1/3 cup)
1 tsp fresh rosemary leaves, finely chopped
1 cup low-sodium chicken broth
1 Tbsp tomato paste
1/2 cup frozen peas

One: Preheat oven to 375 degrees.

Two: Bring potatoes and whole garlic clove to a boil in a pot of water set over high heat. Cook until potatoes are tender, about 15 to 20 minutes, then drain well. Mash potatoes and garlic with a potato masher, ricer or food mill until smooth. Add buttermilk and chives and season with salt and pepper. Set aside.

Three: Meanwhile, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add turkey and cook, stirring often and breaking meat into small pieces with a wooden spoon. Cook until no pink remains, about 8 minutes. Drain and discard fat; set turkey aside.

Four: Heat 2 tsp oil in skillet over same heat. Add onion, carrots, celery and rosemary and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Add reserved turkey, broth and tomato paste and continue to cook until most of the liquid is absorbed, about 5 minutes. Stir in peas, transfer mixture to a shallow baking dish and cover with mashed potatoes in a even layer. Run a fork over top of potatoes in a crosshatch patter or swirl with a spatula or the back of a spoon. Brush top with remaining 1 tsp oil and bake in over until filling is bubbling and top is golden brown, about 30 minutes. Let stand 5 minutes before serving.

Found this in Clean Eating magazine January/February 2010 issue pg 37