Shepard's Pie

Shepard's Pie, Lightened UpGina's Weight Watcher RecipesServings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 ptsCalories: 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