Shepherd's Pie 9 WWP per serving

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese(i used daisy light sour cream)
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth(i used chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound ground venison, beef or ground lamb( i used venison)
1 cup carrot, peeled and chopped
.5 cup onion, chopped
2 tablespoons smart balance light butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1 cup mushrooms
6 tbs grated parmasan

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and broth or cream. Add the cream mixture and 1 clove minced garlic into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with venison beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If the pan is fatty, spoon away some of the drippings. Add chopped carrot 2 cloves minced garlic and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in corn or peas.

Preheat broiler to high. Fill a small rectangular casserole 9x9 with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with parmasan and broil 6 to 8 inches from the heat until potatoes are evenly browned.

Serving Size: 6 slices 9x9 pan

Number of Servings: 6

Recipe submitted by SparkPeople user JESSICAHOPKINS.