chefkellydigby's Recipe

STOVETOP SHEPHERD PIE

Category: STOVETOP

Ready in 40 minutes
Servings:4-6

INGREDIENTS:
1 pound ground turkey, or lean ground beef or ground chicken
1 cup frozen diced carrot
1 cup frozen green beans
1 cup diced celery
1 cup diced onions
1/2 cup frozen corn
1 clove garlic minced
1 cup diced green or red bell peppers (optional)
1 can (10.75)cream of mushroom soup
1/4 cup beef broth
1 cup water
1 teaspoon thyme-optional
1 (4 oz) envelope of instant potatoes-(4 1/2 cups prepared). I use the Roasted Garlic flavor.
1 teaspoon worchestershire sauce(optional)
3 oz cream cheese-low fat version is ok.
1/4 cup sour cream-low fat is ok
2 Tablespoon chopped fresh parsley or 2 teaspoons dried
Directions:
Spray a large 10 to 12 inch skillet with cooking spray. Over medium high heat
Add the celery and onions. saute until tender and slightly browned.
Add the ground meat and continue to cook until the meat is no pink-stirring occasionally.
Add the remaining veggies. Cook for an additional 2-3 minutes stirring occasionally
Stir in broth, water,thyme worchestershire sauce & soup. salt & pepper to taste.
Reduce to low;cover and simmer for 10-15 minutes.
Meanwhile prepare the mashed potatoes according to the directions, cutting water/milk by 1/2 cup. Add the cream cheese, sour cream and parsley.
Spoon large dollops of prepared potatoes over the filling in the skillet. Cover and cook and additional 5 minutes.
Serve.

Note: you don't want the potatoes soupy, so be conservative with the water/milk you use to prepare them. Wait to adjust liquid until after you add your cream cheese & sour cream.
Buttermilk is also a good substitute for mil or water-it adds a depth of flavor my family enjoys.
Marscapone cheese can also be substituted for sour cream or cream cheese.
Enjoy!!