Skillet Shepherd's Pie

1 Lb Turkey, Ground 1 Cup Coarsely Carrots, Chopped
1 Cup Coarsely Celery, Chopped 1 Medium Onion, Chopped
1 Can Cream Of Mushroom Soup 1/4 Cup Beef Broth
1 1/3 Cup Water 1/2 Cup Sour Cream
1 1/16 Cup Potato Flakes 2 Tbl Parsley, Chopped

In large skillet combine turkey, carrots, celery and onion; cook over medium high heat until turkey is no longer pink. If necessary drain fat. Add soup and broth, mix well. Reduce heat to simmer; cover and simmer for 15 minutes stirring occasionally. Meanwhile in small saucepan heat water to a boil. Remove from heat and stir in sour cream and potato flakes. Spoon large dollops of potato mixture over turkey mixture in skillet. Cover; cook about 5 minutes or until potatoes are throughly heated.

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