Shepherd's Pie

2 lbs potatoes, peeled and cubed
2 Tbsp Tofutti sour cream
1 egg white
1/2 cup vegetable broth
salt and pepper
2 lbs bison
1 carrot, peeled and chopped
2 Tbsp Earth balance soy butter
3 Tbsp all purpose flour
1 cup beef stock
2 tsp Worcestershire sauce
1/2 cup frozen peas
paprika
chopped fresh parsley

Boil potatoes in salted water, about 12 minutes. Drain. Combine sour cream, egg white and vegetable broth. Add the cream mixture to the potatoes and mash until smooth.

While potatoes boil, preheat large skillet over medium heat. Add bison and carrots. Cook until meat is just browned, about 5 minutes. Stir frequently.

In a second small skillet, over medium heat, cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy for one minute. Add to meat and carrots. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole dish with meat mixture. Spoon potatoes overtop evenly. Top potatoes with paprika. Broil 6-8 inches from heat until potatoes are evenly browned. Top with chopped parsley and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user 8WEEKCHALLENGE.