Shepherds Pie

I made Shepherds Pie tonight for Sunday dinner and it was delish!!!

I got it from wholeliving.com. Some healthy recipes honestly taste pretty eh... But this was not that kind of taste. Plus I used my dads pork sausage instead of turkey sausage. I can't make anything without it. Best sausage meat ever.

Anyway, you have to try this recipe. It's one of my new favorite comfort foods.

Ingredients

Serves 8

• FOR THE TOPPING
• 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
• 3 parsnips (6 ounces), peeled and cut into 1/2-inch pieces
• 1 cup plain fat-free yogurt
• Coarse salt and freshly ground pepper
• FOR THE FILLING
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 large onion, finely chopped (about 1 1/2 cups)
• 3 celery stalks, finely chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, minced
• 2 pounds italian sausage ( I use my dads pork sausage)
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme
• Dash of chili powder
• 2 tablespoons plus 1 1/2 teaspoons cornstarch
• 6 ounces frozen peas (about 1 1/2 cups)

Directions

1. Preheat oven to 425 degrees. Make the topping: Place potatoes and parsnips in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until fork tender, about 20 minutes. Drain, reserving 2 cups cooking liquid. Pass potatoes and parsnips through a ricer. Stir in yogurt and 3/4 teaspoon salt. Season with pepper.
2. Make the filling: Heat oil in a medium skillet over medium heat. Cook onion, celery, carrots, and garlic, stirring, until tender, 10 to 12 minutes.
3. Add turkey; cook, breaking up any large pieces, for 5 minutes. Stir in 1 1/2 teaspoons salt, the thyme, and chili powder; season with pepper. Whisk together cornstarch and reserved 2 cups cooking liquid; add to turkey. Boil for 1 minute. Stir in peas. Transfer to a 2-quart round or oval baking dish; top with potatoes. Bake until bubbling and top is browned, 35 minutes.