Shepherd’s Pie

Leftover chicken and vegetables make this classic dish quick and easy to prepare

For potatoes:
1 lb Russet potatoes (or other white baking potatoes), rinsed, peeled, and cubed into ½-inch to ¾-inch
pieces
¼ C low-fat plain yogurt (or low-fat sour cream)
1 C fat-free milk, hot
¼ tsp salt
¼ tsp ground black pepper
1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)