|1/4 cup(s) fat-free sour cream|
|1 Tbsp reduced-calorie margarine|
|1/8 tsp table salt, or to taste|
|2 tsp olive oil|
|1 cup(s) onion(s), chopped|
|2 medium carrot(s), diced|
|2 medium stalk(s) celery, diced|
|1 pound(s) uncooked ground turkey breast|
|3 Tbsp all-purpose flour|
|1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)|
|1 tsp dried thyme|
|1/2 tsp table salt|
|1/4 tsp black pepper|
|2 cup(s) canned chicken broth, or beef broth|
- Preheat oven to 400ºF.
- Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
- Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.