Light Shepherd'S Pie - cooking recipe

Ingredients

2 (10 ounce) bags mixed vegetables
3 lbs ground turkey
2 large onions, chopped
3 (12 ounce) jars beef gravy (I use fat-free)
2 teaspoons salt, divided
1 teaspoon rubbed sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon pepper
5 1/3 cups instant potato flakes
2 cups nonfat milk
6 tablespoons margarine or 6 tablespoons butter
5 1/3 cups water

Preparation

In a 3 quart pan, cook turkey and onion over medium heat until meat is no longer pink; drain.
Stir in the mixed vegetables, gravy, 1 teaspoon salt, sage, thyme, rosemary and pepper.
Transfer to 8\"x8\" pans coated with nonstick cooking spray.
Prepare the instant potatoes with water, milk, butter and remaining salt.
Spread over meat mixture.
Store in the refrigerator for no longer than one day (or freeze).
To freeze it: cool completely and place each pan in it's own labeled 1 gallon freezer bag. Freeze.
If frozen, thaw pan overnight in refrigerator.
Bake, uncovered, at 375\u00b0 for 40 minutes or until heated through.