Healthy Shepherd's Pie

Mashed Potatoes
1.5 lbs potatoes
1 tbsp butter
.5 cup Non-Fat Evaporated Milk
2 tbsp Egg Beaters

Meat Filling
2 tbsp oil
1 c chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1.5 lb lean ground beef
1 tsp sea salt
.5 tsp black pepper
2 tbsp all-purpose flour
2 tsp tomato paste
1 c chicken broth
1 tsp Worcestershire sauce
2 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 c frozen peas

Peel and dice potatoes. Cook in medium sauce pan over high heat, bring to boil. Cook until tender, about 10-15 minutes. Drain throughly, return to pan. Add butter and Non-Fat evaporated milk, and egg beaters to potatoes. Whip until smooth.

Pre-heat oven to 400 degrees.

In large saute pan, heat oil over medium high heat until it shimmers. Add onion and carrots, saute until begin to color (3-4 minutes). Add garlic, stir to combine. Add ground beef, salt, and pepper and cook until meat is browned. Sprinkle with flour, stir to coat, cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme and stir to combine. Bring to boil, reduce heat to low, cover and simmer slowly 10 to 12 minutes or until sauce is thickened.

Add peas to meat mixture, then spread entire mixture evenly in 9x13 pan. Top with mashed potatoes, spooning on in different areas. Use a fork to pull completely to edges to create seal (to avoid bubble overs). Bake for 25 minutes or just until the potatoes begin to brown. Remove to cool for at least 15 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user MISSSWEETTPIE.