Saturday, January 16, 2010

SKILLET SHEPHERD'S PIE



1 lb ground turkey
1 cup chopped carrots
1 cup chopped celery
1 medium onion, chopped
1 can cream of mushroom soup
1/4 cup beef broth
1 1/3 cup water
1/2 cup sour cream
1 1/3 cup dry mashed potato mix
2 tsp dried parsley

1. In large skillet, cook ground turkey, carrots, celery and onion over medium-high heat, stirring frequently, until turkey is no longer pink. If necessary, drain.

2. Stir in soup and broth. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

3. Meanwhile, in a saucepan, heat water to boiling. Remove from heat. Stir in sour cream and mashed potato mix, then stir in parsley.

4. Spoon large dollops of potato mixture over turkey mixture in skillet. Cover; cook about 5 minutes.

*This meal doesn't look that pretty but it was so good! Very easy and healthy too!

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