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I found the recipe on the weight watcher's site, so tonight I made Shepherd's Pie.
Naturally, I am basically unable to make any recipe to spec. I always think I know better, and make changes.
Of course, usually I decide I was right.
So here's the original ingredient list:
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound 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 canned chicken broth, or beef broth
The recipe basically calls for making the mashed potatoes using the butter, sour cream, potatoes and some salt in the normal way.
In a pan, saute the onion, carrot and celery in the olive oil until it's soft; add the turkey, cook 'til it's brown. Add the thyme, rosemary, flour, salt & pepper, coat. Add the broth, and simmer until thickened.
Spoon it all into a 9" deep dish pie pan, top with mashed potatoes, bake at 400 until golden brown and balicious.
My modifications
Well, I don't like celery, and I didn't have any on hand anyway. So toss that one right out. WHOOSH.
Garlic. How can this recipe not include garlic? Insert one huge scoop of the pre-prepared minced garlic i've been keeping around because I'm lazy and it's much better than garlic powder.
And buttermilk is fairly low fat, so there is no reason not to put some of that in the mashed potatoes.
And I have shredded carrot that I use in salads; much easier than dicing carrots, and it turned out to provide a nice texture.
Sadly, I failed to even think about the mushrooms I have in the veggie drawer, or those definitely would've gone in.
Ground turkey comes in 1.25 lb chunks, not 1 lb.
I don't own a 9" deep dish pie plate, as it turns out. I worried that an 8" casserole dish would be too small, and a 9" x 13" too big. I *do* have these little 7oz crocks that I got for making the Bostini Cream Pie a while back. So I used those.
So I made the recipe basically according to spec, after that. I spooned the stuff into the ramekins, topped with mashed potatoes. 30 minutes on bake seems excessive when 10 minutes under the broiler is probably all that's necessary to make the potatoes nice and golden, but I didn't do that experiment. Perhaps next time.
Turned out to make 7, and the recipe says 6 servings...I figure with the extra turkey, it probably works out about even in points, so I call it 5 points per ramekin.
I have 5 left. I guess that's lunch or dinner tomorrow! I'd post a picture but my hiptop's web interface hasn't been functional for a couple of days. This outage may outright kill the Sidekick. Lots of people are pissed and not going to put up with this.
Naturally, I am basically unable to make any recipe to spec. I always think I know better, and make changes.
Of course, usually I decide I was right.
So here's the original ingredient list:
2 large potato(es), peeled and cut into 2-inch pieces
1/4 cup fat-free sour cream
1 Tbsp reduced-calorie margarine
1/8 tsp table salt, or to taste
2 tsp olive oil
1 cup onion(s), chopped
2 medium carrot(s), diced
2 medium stalk celery, diced
1 pound 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 canned chicken broth, or beef broth
The recipe basically calls for making the mashed potatoes using the butter, sour cream, potatoes and some salt in the normal way.
In a pan, saute the onion, carrot and celery in the olive oil until it's soft; add the turkey, cook 'til it's brown. Add the thyme, rosemary, flour, salt & pepper, coat. Add the broth, and simmer until thickened.
Spoon it all into a 9" deep dish pie pan, top with mashed potatoes, bake at 400 until golden brown and balicious.
My modifications
Well, I don't like celery, and I didn't have any on hand anyway. So toss that one right out. WHOOSH.
Garlic. How can this recipe not include garlic? Insert one huge scoop of the pre-prepared minced garlic i've been keeping around because I'm lazy and it's much better than garlic powder.
And buttermilk is fairly low fat, so there is no reason not to put some of that in the mashed potatoes.
And I have shredded carrot that I use in salads; much easier than dicing carrots, and it turned out to provide a nice texture.
Sadly, I failed to even think about the mushrooms I have in the veggie drawer, or those definitely would've gone in.
Ground turkey comes in 1.25 lb chunks, not 1 lb.
I don't own a 9" deep dish pie plate, as it turns out. I worried that an 8" casserole dish would be too small, and a 9" x 13" too big. I *do* have these little 7oz crocks that I got for making the Bostini Cream Pie a while back. So I used those.
So I made the recipe basically according to spec, after that. I spooned the stuff into the ramekins, topped with mashed potatoes. 30 minutes on bake seems excessive when 10 minutes under the broiler is probably all that's necessary to make the potatoes nice and golden, but I didn't do that experiment. Perhaps next time.
Turned out to make 7, and the recipe says 6 servings...I figure with the extra turkey, it probably works out about even in points, so I call it 5 points per ramekin.
I have 5 left. I guess that's lunch or dinner tomorrow! I'd post a picture but my hiptop's web interface hasn't been functional for a couple of days. This outage may outright kill the Sidekick. Lots of people are pissed and not going to put up with this.
