This is comfort food at its best. I served this with steamed broccoli, but a simple greens salad would go perfectly with this.
You can also make this ahead of time and refrigerate it. To heat, place a piece of foil on top and place in the preheated oven until heated through (I'm guessing it would take about 35-40 minutes); remove the foil and continue baking another 5-10 minutes.
1leekwhite parts only, washed well and thinly sliced
5medium potatoespeeled and cut into 2 inch chunks
1/2cupnon-fat Greek yogurt
5roasted garlic clovesmashed (optional)
Shepherd's Pie Filling
1 1/2tablespoonolive oil
2celery stalkstrimmed, minced
1leektrimmed and sliced, or 1 medium onion, finely chopped
8ouncecan tomato sauce
salt and pepperto taste
1/4cupshredded low-fat cheese
Preheat oven to 375 degrees.
Heat olive oil in a saute pan and add leek; saute until lightly browned and caramelized.
Place potatoes in a large pot. Cover with water and bring to a boil; cook until tender, about 25 minutes. Drain well and place potatoes in a large mixing bowl. Add yogurt and milk; beat until smooth. Season with salt and pepper. Stir in mashed roasted garlic cloves (if using) and sauteed leeks.
Heat oil in a large saute pan on medium heat. Add carrots, celery, leek and garlic, thyme and rosemary and saute until vegetables soften, about 5-6 minutes. Add turkey and use the back of a large spoon to break into pieces; cook until browned. Add red wine and cook until wine reduces and just evaporates. Add tomato sauce and frozen peas, and season with salt and pepper. Transfer to a large casserole dish. Spread mashed potatoes on top of meat filling. Sprinkle shredded cheese and Romano cheese on top.