Skillet Shepherd’s Pie

Adding turnip to the potato topping gives this chicken pie a high-fiber punch.

Ingredients

• 1½ lbs. Yukon Gold potatoes, peeled, cut into 1½” pieces
• 1 turnip, 6 oz., peeled, cut into ½” pieces
• ⅔ cup milk
• 3 Tbs. butter
• ¼ tsp. salt
• 1 lb. ground chicken
• 1 (12 oz.) jar gravy
• 2 Tbs. Worcestershire sauce
• 1 (16 oz.) pkg. frozen mixed vegetables
• 2 Tbs. chopped fresh dill
• ½ cup shredded sharp Cheddar cheese

Instructions

1. Position broiler rack so top of skillet will be 4″ from heat source. In pot, combine potatoes and turnips with enough salted water to cover. Over high heat, bring to a boil. Reduce heat to medium; cook until tender, 15–20 min. Drain. Add milk, butter and salt; mash.
2. Meanwhile, coat 10″ ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook, stirring, until browned, 5 min. Add gravy and Worcestershire; over medium heat, bring to a simmer. Add vegetables; cook until hot, 5–10 min. Stir in 1 Tbs. dill. Remove from heat; spoon potato mixture over filling. Sprinkle with cheese. Broil until lightly browned, 2–3 min. Sprinkle with remaining 1 Tbs. dill.