Shepherd’s Pie

Ingredients:

• 1 1/2 lbs. Yukon Gold potatoes, peeled, diced
• 3/4 cup fat free chicken broth
• 2 tbsp. fat free sour cream
• salt and pepper
• paprika
• 1 lb. 95% lean ground beef
• 1 tsp. oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 8 oz. mushrooms, diced
• 10 oz. frozen vegetables
• 2 tbsp. flour
• 1 cup fat free broth
• 2 tsp. tomato pasted
• 1 tsp. worchestshire sauce
• 1 tsp. freshly chopped rosemary leaves
• 1 tsp. freshly chopped thyme leaves
• salt and pepper

Directions:

Boil potatoes in water until cooked and soft.  Drain and mash with chicken broth, sour cream, salt and pepper.

Preheat oven to 400 degrees.

In a large sauté pan, brown meat.  Season with salt and pepper.  When cooked, set aside on a plate.  Discard any fat in the pan, add oil, onion, and garlic, and sauté on medium heat about 2 minutes.  Add mushrooms and celery and sauté another 3-4 minutes.  Add flour, salt, and pepper, and mix well.  Add frozen vegetables, beef broth, tomato paste, worchestshire sauce, rosemary, thyme, chopped meat and mix well.  Simmer on low about 5-10 minutes.

Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrap the top to make the ridges and spring with paprika.  Bake 20 minutes or until potatoes turn golden.  Remove from oven and let it cook 10-15 minutes before serving.