Cottage Pie

Growing up, we often dined on a very similar dish called Shepherd's Pie, which Dad usually made with leftovers from the Sunday roast beef or lamb. This version typically uses red meat, as well, but we decided to lighten it up using ground turkey instead.

By doing so, we cut out a bunch of fat and calories, but we definitely didn't lose any flavor. I love the herbs used in this recipe and the chopped tomatoes are a nice touch that adds a fresh bite. Don't cut corners on the mashed potatoes, though; they're an equally important component. I added a dollop of light cream cheese to mine to help make them extra creamy. If I'd thought to grab some chives or scallions, I'd have added them to punctuate their richness, too.

This is a simple, delicious meal that comes together in a snap -- perfect for a busy weeknight meal. Here's how I made mine:

5 large potatoes, boiled
1 Tbsp butter/margarine
2 Tbsp low-fat cream cheese
½ tsp dried thyme
Salt and freshly cracked black pepper, to taste
1 pat of butter, cut into pieces

Oil

2 lbs ground turkey (light/dark mix)
2 onions, diced
2 plum tomatoes, diced
1 cup water
1 "Flavor Boost" beef broth packet
1 Tbsp flour
1 tsp dried thyme
1 tsp dried parsley
½ tsp dried sage
Salt and freshly cracked black pepper, to taste

Put the potatoes on to boil till fork tender. Meanwhile, preheat the oven to 375. In a large skillet, heat the oil over medium-high heat and brown the meat just till there's no more pink. Remove the meat and set it aside in an ovenproof casserole dish. Then, saute the onions till golden and carmelized (if you've used turkey or another lighter meat, you may need to add more oil to the pan). Add the tomatoes, water, broth, flour and herbs and seasonings and simmer till heated and the flavors meld. Pour this mixture over the meat and mix well to coat. The mixture will be moist but not liquidy; if you want more gravy, then add more broth, tomato sauce or other liquid.

When the potatoes are cooked, drain and mash them to your preference. (The ingredients I used are noted above.) Spread the prepared potatoes over the top of the meat mixture. Dot the surface with the butter and bake for 30-40 minutes till the potatoes are golden brown.