Shepherd’s Pie

Refrigerated mashed potatoes and frozen veggies help speed this favorite to the table

11⁄ lbs. ground beef

1 egg

1 (24 oz.) pkg. refrigerated mashed

potatoes, at room temp.

1 cup lower sodium beef broth

2 Tbs. tomato paste

2 Tbs. Worcestershire sauce

1 tsp. onion powder

1⁄4 tsp. pepper

11⁄ cups frozen peas and carrots, thawed

Heat oven to 400°F. Coat 2-qt. baking dish and 12" nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add ground beef; cook, stirring occasionally, until beef is browned, 7– 8 min. Meanwhile, in bowl, beat egg; stir in potatoes until blended. Transfer to pastry bag fitted with star tip; reserve.

Drain beef; return to skillet over medium-high heat. Stir in broth, tomato paste, Worcestershire, onion powder and pepper, then peas and carrots; bring to boil, stirring. Transfer mixture to baking dish. Pipe reserved potatoes over top. Bake until heated through, about 20 min. Heat broiler. Broil until potatoes are browned, 4–5 min.

Servings: 6. Active time: 20 min. Total time: 45 min. Calories: 380 Protein: 25g Fat: 22g (8g sat.) Chol.: 111mg Carbs.: 21g Sodium: 639mg Fiber: 2g Sugar: 2g