Turkey Shepherd´s Pie

You don´t need leftovers to make this fresh-tasting version of a popular pot pie.

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Servings 4

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( 10 ) Ratings

10 Ratings

5 Stars 16%

4 Stars 21%

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ingredients 7
Prep Time 40 min
Total Time 0 min

Ingredients

3/4: lb. lean ground turkey meat

1: (10 3/4-oz.) can condensed 98%-fat-free cream of chicken soup

1/2: to 1 teaspoon poultry seasoning

1: cup skim milk

1: tablespoon cornstarch

1: (9-oz.) pkg. Green Giant® frozen sweet peas & pearl onions

2: cups stiff mashed potatoes (prepared without margarine and salt)*

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Directions

1 In medium nonstick saucepan over medium heat, cook turkey 5 minutes or until no longer pink. Stir in soup and poultry seasoning.
2 In measuring cup, blend milk and cornstarch until smooth. Stir into turkey mixture; cook until mixture begins to boil. Stir in peas and onions; cook 2 to 3 minutes or until thoroughly heated.
3 Place 1 cup turkey mixture in each of 4 individual microwave-safe or ovenproof casseroles. Pipe or spoon 1/2 cup mashed potatoes over top of each serving.
4 Bake at 400°F. for 15 to 20 minutes or until thoroughly heated.

EXPERT TIPS

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Expert Tips

* If desired, prepare instant mashed potato flakes according to package directions, omitting margarine and salt.

TO FREEZE: Cover each unbaked casserole with cover or plastic wrap; wrap in heavy-duty foil. Label with recipe name, date and reheating directions; place in freezer. TO THAW: Place pie in refrigerator overnight. Or remove foil and plastic wrap and microwave 1 pie on MEDIUM for 9 to 12 minutes (12 to 16 minutes for 2 pies) or until thawed, gently breaking apart center with fork. TO REHEAT IN MICROWAVE: Cover 1 thawed pie and microwave on MEDIUM-HIGH for 3 to 5 minutes (4 to 8 minutes for 2 pies) or until thoroughly heated. TO REHEAT IN OVEN: Bake thawed pie(s), uncovered, at 400°F. for 25 to 30 minutes or until thoroughly heated