Turkey Sherpherd's Pie

Ingredients:

	Potatoes:
1½ lbs	Yukon Gold Potatoes, peeled, diced
¾ cup	Fat-free Chicken Broth
¼ cup	Butter
	Salt & Pepper, to taste
	Paprika
	Filling:
1 lb	93% Lean Ground Turkey
1 tsp	Cooking Oil
4 cup	Minced Onion
1	Chopped Celery Stalk
2	Diced Garlic Cloves
10 oz	Frozen Mixed Vegetables, carrots, corn, peas, green beans, baby lima beans
2 Tbsp	Flour
1 cup	Fat Free Beef Broth
1 Tbsp	Brown Sugar
2 tsp	Tomato Paste
1 tsp	Worcestershire Sauce
1 tsp	Freshly Chopped Rosemary Leaves
1 tsp	Freshly Chopped Thyme Leaves
	Salt & Pepper, to taste

Directions:

In a large pot of water, cook potatoes until soft. Drain and mash with a masher along with the chicken broth, butter sticks, salt and pepper.
Preheat oven to 400° F.
In a large sauté pan, brown ground turkey. Season with salt and pepper and set aside when cooked all the way through. Add cooking oil, onion and garlic to the pan and sauté on medium heat, for about 2 minutes.
Add celery and sauté another 3 to 4 minutes.
Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, brown sugar, tomato paste, Worcestershire sauce, rosemary, thyme and turkey. Mix well. Simmer on low about 5 to 10 minutes.
Spread the meat mixture on the bottom of a pie dish, large casserole or baking dish. Top with mashed potatoes, using a frosting dispenser to make the designs on top and sprinkle with paprika. Bake 25 minutes or until potatoes turn golden. Let sit on rack for 15 minutes. Serve and enjoy!


serving 6, prep time 30 minutes, cook time 40 minutes