recipe of the week: shepherd's pie

shepherd's pie is a classic. easy, warm and delicious. but this one is done the skinny bovine way. soooo yummy, lots of veggies, lower-fat substitutes and it's another great way to use all of those potatoes left over from the holidays. (i am the only one with some left still?? that's what happens when potatoes go on sale, i guess... i go crazy!!!) try this one out on your kids too. they should love it!

shepherd's pie

8 servings

mashed potatoes (try mine or make your own)

1 box stuffing mix

1 lb ground turkey

1/3 cup chopped onions

1 clove garlic, minced

salt and pepper

1 1/2 to 2 cups corn (or one can, drained)

1 1/2 to 2 cups green beans (or one can, drained)

1 can 98% fat free cream of chicken soup

grated cheese (i use cheddar jack)

1. brown ground turkey with onions and garlic in skillet until done, seasoning with salt and pepper to taste.

2. make stuffing according to box directions, but with no butter (yes, just use the water).

3. spread mashed potatoes 1/2 inch to 1 inch (adjust for how many potatoes you have!) at the bottom of a 13x9 in glass baking dish. spread ground turkey mixture over the top, then stuffing, then corn and green beans. spread cream of chicken soup over the top then top with grated cheese as desired.

4. bake at 350 F for 30 to 40 min or until hot throughout (sometimes i make mine ahead and put it in the fridge so i have to bake it a little longer).