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Mexican Shepherd's Pie
1/2 tsp olive oil
3 cup turkey light meat, skinless, cooked and cubed
1 cup onions, chopped
1 cup bell peppers, chopped
1 clove garlic, minced
1 cup chicken broth
1 1/2 tsps chili powder
1 tsp salt
1 1/2 cup low-fat Monterey Jack cheese, grated
14 1/2 ozs crushed tomatoes
2 cup frozen corn, thawed
2 cup mashed potatoes
1/2 tsp chili powder
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking
spray; set aside. In a skillet, heat oil over medium heat. Add
turkey, onions, bell peppers, and garlic. Cook until turkey is no
longer pink and vegetables are tender. Stir in chicken broth, 1
1/2 teaspoons chili powder, salt, cheese, crushed tomatoes, and
corn. Pour turkey mixture into prepared pan. In a small bowl,
combine mashed potatoes and remaining chili powder. Spoon on top
of turkey mixture. Bake for 25 minutes or until bubbly.
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Shepherds Pie 16