SHEPHERD’S PIE

Makes 8 servings

3 large potatoes,

preferably Yukon gold 1 tablespoon butter

1 cup milk

4 ounces shredded

cheddar cheese 1 tablespoon oil

1 cup chopped onion 4 ounces sliced

mushrooms

1 garlic clove, minced 1 cup frozen peas

½ cup beef broth ½ teaspoon salt ½ teaspoon dried thyme ¼ teaspoon pepper 1 tablespoon all-purpose

flour

1 (14 ½-ounce) can

stewed tomatoes

1 bay leaf

2 tablespoons red wine

vinegar

1 pound cooked ground beef

Note: This dish may be made ahead before baking.

Cover tightly with aluminum foil and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw in refrigerator for 24 hours and bake for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent burning.

1. Preheat oven to 400 degrees. Lightly grease a 3-quart baking dish or pan.

2. Make the mashed potatoes: Boil the potatoes in water until they offer no resistance to a fork or knife. Drain water. Add butter, milk and cheese. Mash together until smooth. Add salt to taste.

3. While potatoes are boiling, heat the oil in a large skillet over mediumhigh heat. Sauté onion, mushrooms and garlic until soft. Add peas, broth, salt, thyme and pepper, and simmer until liquid is reduced by half. Sprinkle with flour and cook, stirring constantly, for 1 minute. Add tomatoes, bay leaf and vinegar, breaking up any large tomato pieces with a spoon. Reduce heat to medium and cook, stirring often, until slightly thickened, about 3 minutes. Stir in ground beef.

4. Transfer mixture to prepared baking pan. Top with mashed potatoes. Bake 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Per serving: 347 calories; 15 g fat; 7 g saturated fat; 53 mg cholesterol; 19 g protein; 35 g carbohydrate; 7 g sugar; 5 g fiber; 591 g sodium; 194 mg calcium

Adapted from myrecipes.com