Shepard's Pie

1-1/2  lb.		Yukon Gold potatoes, peeled, diced
3/4  cup		fat free chicken broth
2  tablespoons		fat free sour cream
1/4  teaspoon		paprika
1  lb.		95% lean ground beef
1  teaspoon		oil
1		medium onion, diced
2		cloves garlic,s diced
10  ounces		frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
2  tablespoons		flour
1  cup		fat free beef broth
2  teaspoons		tomato paste
1  teaspoon		Worcestershire sauce
1  teaspoon		freshly chopped rosemary leaves
1  teaspoon		freshly chopped thyme leaves

Tip: For nutritional information on all the ingredients in Shepard's Pie just click on each ingredient name. Then adjust the serving size for any Shepard's Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.

Preheat oven to 400 degrees.

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 saute on medium heat about 2 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