Turkey Shepherd's Pie (Merlin's Modifications)

Prep time: 60 minutes
Servings: 7


  • 2 large potatoes, peeled and cut into 2 inch pieces
  • 1/8 cup fat free sour cream
  • 1 tbs reduced-calorie margarine
  • 1/4 cup buttermilk
  • 1/8 tsp table salt (or to taste)
  • 1 cup onion, chopped
  • 2 medium carrots, diced (or shredded)
  • 4 cloves minced garlic
  • 1.25 lb lean ground turkey
  • 3 tbs all-purpose flour
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 2 cups beef broth
  • 8 oz sliced mushrooms


Prepared mashed potatoes by first boiling the potatoes, then mashing them together with the sour cream, margarine, buttermilk and salt. Set aside.

In a pan, saute the onion, carrot and mushroom in the olive oil until everything is soft, and the mushrooms are cooked down a bit. Then add the turkey, and cook until it's brown. Add the thyem, rosemary, flour and salt; stir until the flour is fairly uniformly distributed into the mess. Add the broth, simmer until thickened.

Spoon into 7 ounce ramekins, and top with potatoes. Bake at 400 for 30 minutes, or until golden brown and delicious.


This delicious, home-style, decadent-seeming dish turns out to only be 5 WW points per dish!