Sammy's Healthy Shepard Pie

2 pound(s) all-purpose potatoes, peeled and cut into quarters
1/2 cup(s) 2% milk
2 tablespoon(s) reduced-fat sour cream
Salt and pepper
450 grams 97% extra-lean ground beef
1 large (10- to 12-ounce) onions, finely chopped
3 large carrots, finely chopped
2 zucchinis, finely chopped
1 yellow pepper
1 pint mushrooms
1/2 cup(s) dry white wine
1 1/2 teaspoon(s) fresh thyme leaves, chopped
1 can of corn
1 tablespoon butter
1 oz hard parmesan

optional: Take out of oven 5 minutes before ready, put parmesan on top, heat for another 5 minutes until golden brown.

In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well; return to saucepan. Add milk, sour cream, and 1/4 teaspoon each salt and freshly ground black pepper; mash until smooth.
Preheat oven to 425 degrees F. Heat 12-inch skillet on medium-high until hot. Add beef and 1/4 teaspoon each salt and freshly ground black pepper; cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top; spread to cover filling. Bake 25 minutes or until top is golden brown.





Serving Size: makes 6 generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user TRANSGUY.