Classic Shepherd's Pie

2 large potatoes, peeled & cut into 2-inch pieces

1/4 cup fat free sour cream

1 tbsp butter or margarine

2 tsp olive oil

1 bag mixed veggies

1 lb ground turkey (or beef)

3 Tbsp all-purpose flower

1 Tbsp rosemary, fresh or 1 tsp dried

1 tsp dried thyme

1/2 tsp salt

1/2 tsp black pepper

2 cups canned chicken broth, or beef broth

Preheat oven to 400

Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, add sound cream, butter / margarine, mash until smooth, season to taste and salt, set aside.

Meanwhile, cook ground meat until browned, add bag of frozen veggies; cook until soft, about 3-5 minutes. Add flour, rosemary, thyme, salt & pepper, stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.

Transfer turkey mixture to a 9-inch, deep dish pie plate. Spread mashed potatoes over top using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes.