Turkey Shepherd's Pie
|Sweet potato||1 Large, peeled and quartered|
|Yukon gold potato||1 Large, scrubbed and quartered|
|Low fat milk||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
|Onion||1 Large, chopped|
|Carrots||2 , diced|
|Ground skinless turkey breast||1 1⁄4 Pound|
|Chopped fresh thyme/3/4 teaspoon dried thyme||2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
1. Combine the potatoes and enough cold water to cover in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until fork-tender, about 15 minutes. Drain and mash the potatoes with the milk and 1 teaspoon of the salt.
2. Meanwhile, preheat the oven to 425°F.
3. To make the filling, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and carrots; cook until golden, about 7 minutes. Add the turkey, thyme, the remaining 1/4 teaspoon salt, and the pepper; cook, breaking up the turkey with a wooden spoon, until browned, about 4 minutes. Sprinkle in the flour and cook, stirring constantly, just until the flour is absorbed, about
30 seconds. Stir in the broth and tomato paste; bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, until slightly thickened, about 1 minute.
4. Transfer the filling to a 2-quart baking dish; top with the potato mixture and spread evenly with a fork, making a pattern with the tines. Bake until heated through, about 15 minutes.