2 cans (15 oz.) Libby's Whole White Potatoes, drained
1/2 cup milk
3 tablespoons butter, softened
1/2 cup sour cream
1 pound ground turkey
1 onion, chopped
1 rib celery, sliced
1 can (6 oz.) tomato paste
1/2 cup chicken broth
2 cans (15 oz.) Libby's Mixed Vegetables, drained
2 cans (14.5 oz.) Libby's Cut Green Beans, drained
2 teaspoons lemon pepper seasoning
1 teaspoon lemon zest
1. Preheat oven 350°F.
2. In microwave-safe bowl, add potatoes. Cook 4 minutes on high. Add milk, butter and sour cream. Mash together; set aside.
3. In skillet, cook turkey, onion, and celery until meat is no longer pink. Add tomato paste, broth and vegetables. Stir and heat through.
4. Place meat filling in greased casserole dish. Top with potato mixture. Cook 20 minutes.
5. While pie is cooking, add green beans, seasoning, and zest to small bowl. Mix until combined. Serve on the side with shepherd’s pie.