Shepard's Pie, Lightened Up

Servings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 pts
Calories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g

Potatoes:
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

Filling:
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 mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
2 tbsp flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
salt and pepper
Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.

Preheat oven to 400°.

In a large saute 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, Worcestershire 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 scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.