Shepherd's Pie

Recipe Ingredients

1		Cooking spray
		= (5 one-second sprays per serving)
8		Uncooked red potatoes - peeled, quartered (medium)
2 teaspoons	10ml	Olive oil
1/4 cup	59ml	Fat-free evaporated milk
3/4 cup	109g / 3.8oz	Kraft Free Shredded Mozzarella Cheese
		= (or other brand)
1/8 teaspoon	0.6ml	Table salt - or to taste
1/8 teaspoon	0.6ml	Freshly-ground black pepper - or to taste
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Onions - chopped
12 oz	340g	Uncooked ground turkey breast
2 cups	474ml	Zucchini or yellow summer squash - sliced
14 1/2 oz	411g	Canned chunky pasta-style tomatoes - undrained
6 oz	170g	Canned tomato paste
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Preheat oven to 375 degrees. Coat an 8 1/2- by 11-inch baking dish with cooking spray.

Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/4 cup of cheese, and salt and pepper to taste. Mash until fluffy; set aside.

Meanwhile, heat a large skillet over medium-high heat. Add remaining tablespoon of oil and heat until sizzling. Add onion and turkey, and cook until meat is no longer pink, about 10 minutes; drain off any fat. Stir in squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil.

Spoon turkey mixture into baking dish. Spread potato mixture over top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.

This recipe yields 8 servings.

Points® Value: 4

Source:
Weight Watchers at http://www.weightwatchers.com

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