Shepherd's Pie

(Image from http://www.competitivecook.com/; recipe from Family Circle)

Serves: 6

Prep: 15 mins

Cook: 13 mins

Microwave: 10 mins

Bake: 350 for 15 mins

Filling

2 tbs vegetable oil

2 pds meat

1 medium onion, chopped

2 celery stalks, diced

1 cup baby carrots, sliced

1 cup chicken/beef broth (depending on type of meat used)

2 tbs flour

1/4 tsp salt

1/4 tsp black pepper

2 tbsp fresh dill, chopped (or 2 tsp dried)

1 cup frozen peas, thawed

Topping

Mashed potatoes

2 tbs butter

2/3 cup milk

1/2 tsp salt

1) Heat oven to 350. For filling, heat oil in flame-proof casserole over med-high heat. Add meat and cook, stirring, 5 mins. Stir in onion, celery, and carrots. Cook 5 mins.

2) In a small bowl whisk broth, flour, salt & pepper. Pour into dish and bring to a simmer. Simmer 1-2 mins, until thickened. Stir in dill and peas; cook 1 more minute.

3) For topping, prepare potatoes. Carefully add in butter, milk, dill and salt. Mash until smooth. Dollop onto filling in the casserole dish, gently spread until filling is covered.

4) Bake at 350 for 15 mins until bubbly. Cool slightly before serving

Per serving (for chicken):

423 cals

18 g fat

5 g fiber