Shepard's Pie

8 medium-sized potatoes peeled and cut up into pieces about 1 in
3 tbsp Olive Oil
1 medium onion diced
1 lb Ground Turkey (Ground beef)
About 1 cup Skim milk (Butter and Chicken Broth)
1 package frozen peas and carrots thawed (1 can peas 1 can carrots)
salt and pepper **to taste**
Fat free gravy **I like Heinz**
(4 to 6 slices of cheese)

I like to make a lower fat Shepard's pie. This recipe is based on a recipe my grandmother used to make us. This can be al ot of fun to serve to children as you can use all the different parts to make pictures on their plates. This was affectionatley known as mish-mosh. Everything in ()parentheses is in the full fat/salt recipe instead of listed ingredient.

Boil potatoes until fork-tender. While potatoes are boiling, soften onions in olive oil in a medium fry pan over medium heat. When clear, add the turkey. Use a wooden spoon or fork to crumble meat. (For a more beefy flavor you can add a teaspoon of Worchestire sauce.) Cook until all meat is thoroughly browned.

Drain potatoes and start to mash with fork. Add milk until smooth (add about a 1/4 cup at a time lessening what you add as it becomes creamier). Add salt and pepper to taste. In a casserole pan layer meat on bottom followed by peas and carrots. If you choose to use cheese, add on top of veggies and then layer mashed potates. Cook in oven for about 30 minutes at 350. Serve with a little gravy.

Total prep time 30 minutes.