Turkey Shepherds Pie (WW recipe)
720 g (1 lb 10 oz) potatoes peeled and quartered.
450 g (1 lb) minced Turkey
1 Large Onion chopped finely
300 ml (1/2 pint) chicken or vegetable stock
6 Tablespoons of semi skimmed milk
1 Tablespoon of cornflour
Salt and Pepper
Method - Put the potatoes into a large saucepan and cover with cold water. Add salt and bring to the boil. Cover and simmer for about 20 minutes, until tender.
Meanwhile, heat a non stick saucepan or frying pan and dry fry the minced turkey with the onion for about 3 minutes. Then pour in the stock. Bring to the boil then cover and simmer for 20 minutes.
Drain the potatoes and mash well. Add the milk and seasoning, then beat vigorously with a wooden spoon until they are light and fluffy. Alternatively use a hand held electric beater to whisk the potatoes for a few moments.
Blend the cornflour with about 2 tablespoons of cold water and add to the minced turkey mixture, stirring to blend. Cook until thickened, then remove from the heat.
Preheat the oven to gas mark 5/190c/375f.
Transfer the turkey mixture to an ovenproof dish and top with the mashed potato. Bake for 25 - 30 minutes until thoroughly heated and the surface is brown.
Serves 4 (340 calories per serving) 5 points per serving.