Yummy Recipe!

Hi everybody,
Hope you've had a good day. This recipe is what we had for dinner tonight. It was delicious. Pts value=4 for 1/6 of the pie.

Turkey Shepard's Pie

1 large sweet potato, peeled and quartered

1 large Yukon Gold potato, scrubbed and quartered

1/4 cup low-fat(1%) milk

1 1/4 teaspoons salt

2 teaspoons olive oil

1 large onion, chopped

2 carrots, diced

1 1/4 pounds ground skinless lean turkey breast

2 teaspoons finely chopped fresh thyme, or 3/4 teaspoon dried

1/4 teaspoon freshly ground pepper

2 tablespoons all-purpose flour

1 14 cup reduced-sodium chicken broth

1/4 cup tomato paste

1. Combine the potatoes and enough cold water to cover in a medium saucepan: bring to a boil. Reduce the heat and simmer, covered, until fork tender, about 15 minutes. Drain and mash the potatoes with the milk and 1 teaspoon of the salt.

2. Meanwhile, preheat the oven to 425 degrees.

3. To make the filling, heat the oil in a 12 inch nonstick skillet over medium-high heat. Add the onion and carrots: cook until golden, about 7 minutes. Add the turkey, thyme, the remaining 1/4 teaspoon salt and the pepper. Cook, breaking up the turkey with a wooden spoon, until browned, about 4 minutes. Sprinkle in the flour and cook, stirring constantly, just until the flour is absorbed, about 30 seconds. Stir in the broth and tomato paste: bring the mixture to a boil. Reduce the heat and simmer, stirring constantly, until slightly thickened, about 1 minute.

4. Transfer the filling to a 2 quart baking dish; top with the potato mixture and spread evenly with a fork, making a pattern with the tines. Bake until heated through, about 15 minutes.