Golden Shepherd´s Pie

6 servings

• 1 1/2 pounds Ground Skinless Turkey Breast
• 1 cup chopped onions
• 1 cup shredded carrot
• 3/4 cup chopped green bell pepper
• 1 cup frozen tiny peas, defrosted
• 1 14 oz. can canned tomatoes,
     no-salt-added, undrained and chopped
• 1/2 cup canned tomato sauce, no salt added
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
  
  
•    POTATO TOPPING:
• 2 cups baking potatoes, peeled, cubed
     (about 1 large)
• 1 teaspoon minced garlic
• 1/4 cup plus 2 Tbls 1% lowfat milk
• 1 Tablespoon fresh chives, minced
• 1 Tablespoon margarine or butter,
     melted
• 1/4 teaspoon salt
•    butter-flavored nonstick cooking spray

Combine ground turkey breast (or ground round beef), onion, carrot, and green pepper in a large non-stick dutch oven with 1 TBS Veg.broth; cook over medium-high heat until turkey is white, stirring until it crumbles. Drain liquid. Add peas and next 7 ingredients, stirring well. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring occasionally.

Spoon mixture into 11 x 7 x 1 1/2 " (or 8 x 8 x 1") baking dish coated with cooking spray. Spread potato topping over turkey mixture; lightly coat top with cooking spray. Bake, uncovered at 425° for 15 minutes. Then broil 2-3 minutes (with electric oven door partially opened) or until golden. Remove from oven; let stand 5 minutes before serving.

POTATO TOPPING: Cook potato AND GARLIC in boiling water to cover until tender (about 12 minutes). Drain potato, mash; add milk and beat at medium speed in an electric mixer until mixture is smooth. Stir in chives, margarine and salt.

Bon appetit!