Shepherd's Pie, suggested by Shelli

From the Weight Watcher's website...

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

Instructions

• 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.

Notes from Shelli--Except I only used 8oz ground beef and added peas instead of celery. I also don't ever, ever use light margarine, so I used butter. Still works out to 4 pts per serving.