Weight Watcher's Shepherd's Pie

Ingredients

• 3 large potatoes, peeled and quartered (about 1 1/2 pounds)
• 1/4 cup nonfat milk
• 1 1/4 cups fat free chicken broth
• 1 tablespoon Dijon mustard
• 1 medium onion
• 3/4-1 lb ground turkey
• 1 1/2 tablespoons all-purpose flour
• 2 tablespoons worcestershire sauce
• 1 1/2 teaspoons finely chopped fresh sage
• 1 (10 ounce) package frozen peas and carrots

Directions

1. 1

   Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.

2. 2

   Preheat over to 350.

3. 3

   Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.

4. 4

   Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.

5. 5

   Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.

6. 6

   Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.

7. 7

   Place on a rimmed baking sheet and place in oven for about 40 minutes.

8. 8

   Let stand about 5 minutes before serving.