Shepherds Pie

We don't really eat red meat in our house anymore due to health reasons, so I'm always looking for recipes where I can sub in ground turkey or chicken. For the most part, either meat serves as a fine substitute and you can't taste much difference, with the exception of Shepherds Pie. I have tried 2 or 3 recipes previously, and the end result is usually pretty bland and I want some robust flavor in my Shepherds Pie.

I took to the internet for a new version, a saucier and more savory version. I found a contender at SkinnyTaste. I made a few changes and the outcome was pretty close to the flavor I was looking for. Sorry there is no photo because we took most of this dish to some friends in need, and we devoured the rest!

Shepherds Pie (adapted from SkinnyTaste)

Potatoes:
1-1/2 lbs Yukon Gold potatoes, peeled, diced
3/4 cup fat free chicken broth
4 tbsp fat free sour cream (*original recipe calls for 2 tbsp, but I like my potatoes creamy)
salt and pepper
paprika
*grated parmesan cheese, to taste (*not included in original recipe)

Filling:
1 lb lean ground turkey (*original recipe calls for lean ground beef)
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
*8 oz mushrooms, diced (we are not mushroom lovers, so I cut these out entirely)
10 oz frozen mixed vegetables (carrots, corn, peas, green beans)
2 tbsp flour
1 cup fat free beef broth
4 tsp tomato paste (*original recipe calls for 2 tsp, but I was wanting more robust flavor and added more)
1 tsp Worcestershire sauce
1/2 tsp dried rosemary (*original recipe calls for 1 tsp freshly chopped rosemary)
1/2 tsp dried thyme (*original recipe calls for 1 tsp freshly chopped thyme leaves
salt and pepper

Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.

Preheat oven to 400°.

In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.

Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika and grated parmesan. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.