Shepherd's Pie

My father, understanding my love for new recipes and his cooking recently gave me one of his cookbooks that is the home to many of my favorite dishes he cooks up. As I was going through it, I looked at the recipes he has not made to begin my adventure in the kitchen. Once I saw this Shepherds Pie recipe it was a no brainer what was for dinner, it happens to be one of my husbands favorite meals and with this cold weather its a great hearty dish to enjoy. Hope you agree.

Ingredients:
1 1/2 lbs potatoes, peeled
1/4 cup skim milk
Freshly ground pepper to taste
1 lb very lean ground sirloin
1 large onion, finely chopped
1 large bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas
1 medium tomato, chopped
1/4 cup chopped fresh parsley
3/4 cup chicken stock, low sodium
1/2 tsp salt
2 Tbsp Worcestershire sauce
1 Tbsp cornstarch
2 Tbsp cold water

Boil potatoes until tender. Mash together with skim milk and pepper until smooth; keep warm.
Preheat oven 350 degrees F.
Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4-5 minutes, or until meat is no longer pink. Pour contents of pan into a strainer or colander lined with paper towels. Allow fat to drain out. Return meat to pan, add onion and cook until onions are translucent, 4-5 minutes. Add bell pepper, carrots, peas, tomato, parsley, chicken stock, salt, pepper, and worcestershire sauce. Simmer, uncovered, 15 minutes.
Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 10x10x2 inch or 9x11x2 inch baking dish. Spread mashed potatoes over the surface, using a fork for texture. Bake 30-35 minutes, or until lightly browned.

Enjoy!

-Recipe from American Heart Association Low-Fat, Low-Cholesterol Cookbook.