Shepherd's Pie

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 medium potatoes, peeled & quartered
• 4 garlic cloves, peeled
• 4 ounces neufchatel cheese or 4 ounces cream cheese
• 1/4 cup 2% low-fat milk
• 1 tablespoon butter
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 tablespoon parsley, finely chopped
• 1 teaspoon dried thyme
• 1 teaspoon sage
• 1 lb lean ground beef
• 1/4 cup water
• 2 medium carrots, finely chopped
• 2 tablespoons all-purpose flour
• 1 beef bouillon cube
• 1 teaspoon sugar
• 1 teaspoon ketchup
• 1 teaspoon dijon mustard
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 unbaked 9-inch deep dish pie pastry
• 1 cup reduced-fat cheddar cheese, shredded

Recipe

• 1 potato topping: place potatoes and garlic cloves in large saucepan of cold, salted water. bring to a boil then simmer partially covered 20 minutes or until very tender.
• 2 drain. add cream cheese, milk, butter, nutmeg, salt and pepper to taste. mash potatoes until smooth and fluffy. keep warm.
• 3 filling: heat oil in large skillet over medium heat. add onions, parsley, thyme and sage. cook 5 minutes or until onions have softened slightly.
• 4 add beef and water to pan stirring frequently to break up meat and cook until no longer pink. stir in carrots, cover, reduce heat and cook 15 minutes stirring occasionally.
• 5 stirring continuously, add the flour, bouillon cube, sugar, ketchup, mustard, worcestershire sauce, salt and pepper to taste. cook 5 minutes. skim and discard fat.
• 6 assembly: place half the meat mixture into each of the unbaked pie crusts. spread potato mixture evenly over tops then sprinkle with the cheddar cheese.
• 7 bake in preheated 350 f oven 30 to 40 minutes until potatoes are golden brown and filling is hot.