Sheperd's Pie

This recipe was a pleasant surprise, mostly because I was expecting the healthier alternative to lack in the flavor and heartiness of a traditional Sheperd's Pie.  Alas, it did not!  Most of the Sheperd's Pies I have tried in the past contained ground beef or lamb, and the mashed potatoes most definitely contained butter and cream.  However, I found that this recipe really doesn't force you to make a sacrifice.

Time: 50 minutes (including 25 minutes prep)
Servings: 8
Calories: 290
Ingredients:
     8 medium uncooked red potatoes, peeled and quartered
     2 t EVOO
     1/4 cup fat-free evaporated milk
     3/4 cup low-fat shredded mozzarella cheese
     1 T EVOO
     1/2 cup chopped onions
     12 oz ground turkey breast
     2 cups chopped zucchini
     14.5 oz can diced tomatoes, undrained
     6 oz can tomato paste

Directions:
     1.  Preheat oven to 375.  Coat 8x11 baking dish with cooking spray.
     2.  Place potatoes in large pot and fill with enough water to just cover potatoes.  Boil until potatoes are tender.  Drain potatoes and place back in pot.  Add 2 t EVOO, evaporated milk, 1/4 cup cheese, and salt and pepper to taste.  Mash until fluffy.
     3.  Meanwhile, heat large skillet over medium-high heat.  Add remaining EVOO.  Add onion and turkey, and cook until meat is no longer pink, about 10 minutes.  Stir in squash, undrained tomatoes, tomato paste, and pepper to taste.
     4.  Spoon turkey mixture into baking dish.  Spread potatoes over top of turkey mixture, covering completely.  Sprinkle remaining 1/2 cup of cheese on top of potatoes.  Bake until cheese is golden brown, about 30 minutes.  Let stand 5 minutes before enjoying!