Shepherd’s Pie

2 potatoes, large with skin, diced

1/3 cup milk, skim

1/2 pound ground turkey, 85% lean

2 tablespoons flour

1 package frozen mixed vegetables (10 ounces)

1 can vegetable stock, low sodium (14.5 ounces)

shredded cheese (optional)

1. Place diced potatoes in saucepan. Cover with water and bring to a boil. Reduce heat and simmer (about 15 minutes).

2. Drain potatoes and mash. Stir in milk and set aside.

3. Preheat oven to 375°F.

4. Brown turkey in a large skillet. Stir in flour and cook for 1 minute, stirring constantly.

5. Add vegetables and broth. Bring to a slow boil.

6. Spoon vegetable/meat mixture into an 8-inch square baking dish. Spread potatoes over mixture. Bake 25 minutes.

7. Serve hot. Garnish with shredded cheese (optional).