Shepherd'S Pie

• nonstick cooking spray
• 6 Tbsp. instant mashed potatoes
• 1 c. water
• 1/2 c. skim milk
• 4 tsp. diet margarine
• 3 tsp. vegetable oil
• 1 1/2 c. sliced fresh mushrooms
• 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 1 lb. lean ground turkey
• 1 (10 1/4 oz.) can condensed reduced sodium tomato soup
• 1/2 c. frozen peas
• 1/4 c. low sodium chicken broth
• 1/4 tsp. black pepper
• 2 Tbsp. chopped parsley

1. Heat oven to 350u0b0.
2. Spray a 2-quart baking dish with nonstick cooking spray.
3. Prepare mashed potatoes according to package directions using water, skim milk and diet margarine and omitting salt.
4. Set aside.
5. In 12-inch skillet, over medium heat, heat 1 1/2 teaspoons oil.
6. Add the mushrooms, onion and garlic.
7. Cook about 5 minutes, stirring frequently, until vegetables are softened. Transfer vegetables to baking dish and wipe out skillet.
8. In skillet over medium heat, heat 1 1/2 teaspoons oil.
9. Add turkey; cook until turkey has lost its raw look, stirring to break up meat. Add turkey to baking dish along with tomato soup, peas, chicken broth and pepper.
10. Toss thoroughly to mix.
11. Spoon potatoes over top in even layer.
12. Bake 30 minutes until lightly browned.
13. Sprinkle with parsley and serve.

nonstick cooking spray, instant mashed potatoes, water, milk, margarine, vegetable oil, mushrooms, onion, garlic, lean ground turkey, condensed reduced sodium, frozen peas, chicken broth, black pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865684 (may not work)