Weight Watcher'S Shepherd'S Pie - cooking recipe

Ingredients

3 large potatoes, peeled and quartered (about 1 1/2 pounds)
1/4 cup nonfat milk
1 1/4 cups fat free chicken broth
1 tablespoon Dijon mustard
1 medium onion
3/4 - 1 lb ground turkey
1 1/2 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 1/2 teaspoons finely chopped fresh sage
1 (10 ounce) package frozen peas and carrots

Preparation

Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.
Preheat over to 350.
Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.
Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.
Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.
Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
Place on a rimmed baking sheet and place in oven for about 40 minutes.
Let stand about 5 minutes before serving.