Low Fat Shepherd's Pie
by CookingLow-Fat.com

One of our all-time family "comfort food" favorites with ground beef, veggies, mashed potatoes and cheese, only this version is low-fat!

Ingredients:

1 lb. lean ground beef
1 1/2 c. unsalted tomato sauce
2 tsp. chili powder
1/2 tsp. oregano
1 tsp. beef bouillon granules
1 10-ounce pkg. frozen mixed vegetables (thawed)

4 medium sized potatoes
1/2 c. non-fat sour cream or plain non-fat yogurt
1/2 tsp. salt
1/8 tsp. white pepper
1 c. shredded reduced-fat cheddar cheese

Directions:

* Peel potatoes and cut into quarters, boil over high heat until soft.  Drain all but 2 T. of water from the potatoes, reserving the extra drained water.  Add sour cream, salt and pepper to the potatoes, and mash or whip until smooth. (If the potatoes are too dry, add a little more of the reserved water.)  Set mashed potatoes aside.

* Brown beef in a large skillet over medium heat.  Drain fat.  Stir in tomato sauce, spices and bouillon granules.  Continue to cook until heated through, while stirring to prevent sticking.

* Spoon beef mixture into 2 1/2 qt. casserole dish prepared with cooking spray.  Layer vegetables over the beef mixture and top with mashed potatoes.

* Bake at 350 degrees for 25 minutes then top with shredded cheese and bake for another 5 minutes.  Remove dish from oven and let cool for 5 minutes before serving.

Serving size: 1 1/3 cup 
Cal 290
Fat 4 g
Chol 54 mg
Protein 27 g
Sodium 489 mg
Fiber 5 g

Source: Secrets of Fat-Free Cooking