Prep Time: 18 minutes
Cook Time: 25 minutes
Ingredients:
- 1 lb. baking potatoes, peeled and cubed
- 3/4 cup skim milk, divided
- 1 tsp canola oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 cup frozen peas
- 1 1/2 cups chopped, roasted, skinless turkey breast (12 oz.)
- 2 Tbsp chopped, fresh tarragon
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1 cup fat-free chicken broth
- 2 Tbsp flour
- 2 oz. light cream cheese, softened (1/4 cup)
- 2 egg whites
Preparation:
1. Preheat the oven to 350°F.
2. Place the potatoes in a large pan, and cover with water. Bring to a boil, reduce heat and simmer 5-6 minutes, or until tender. Drain and mash with a potato masher, along with 1/2 cup of skim milk. Set aside.
3. Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, carrot, and celery, and saute 10 minutes, or until vegetables are tender. Add the peas, turkey, tarragon, black pepper, and salt and cook an additional 3 minutes, until heated through.
4. Pour the chicken broth into the turkey mixture, and increase heat to bring to a light boil. In a seperate dish, whisk together the remaining 1/4 cup of milk and 2 tablespoons of flour, and pour into the turkey mixuture, stirring constantly. Continue cooking the mixture for 1-2 minutes, or until a thick gravy is formed.
5. To the mashed potatoes, add the cream cheese and egg whites, and mix well.
6. Pour the turkey mixture into a 7x11 inch baking dish coated with cooking spray. Spread the potatoes evenly over the top of the turkey mixture. Bake for 25 minutes, until the potatoes are lightly browned.
Serves 6
Per Serving Calories 257
