Sheppard's Pie

Ingredients

5 potatoes, peeled and quartered or 2 packs of instant
1 pound lean ground turkey
1 (15 ounce) can mixed vegetables or 1 bag frozen
1 (10.75 ounce) can condensed cream of chicken soup (I use low sodium)
1 (10.75 ounce) can condensed cream of celery soup
salt and pepper to taste
3 tablespoons butter ( i use light margarine)
1 can of crunchy onions
1 bag of shredded cheese

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
Bring a large pot of salted water to a boil. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Mash potatoes with a little of the cooking liquid. pour some in the bottom of your pan just to coat the bottom (or cook the instant potatoes, whatever you prefer) top with cheese
In a large skillet, cook ground turkey until brown over medium-high heat. Drain fat from pan. Stir in mixed vegetables, chicken soup, celery soup, and salt and pepper; heat through. Pour into prepared baking dish over potatoes top with cheese, then cover with mashed potatoes, and dot with butter then cheese. keep making layers until you run out of one Top with onions
Bake in preheated oven for 30 minutes, or until potatoes are golden and turkey and vegetable mixture is hot and bubbly.

Enjoy!

1 layered large scoop is about 350 calories.