Low Fat Shepherd'S Pie! - cooking recipe

Ingredients

1 tablespoon canola oil
2 large carrots, chopped
1 medium onion, chopped
1 lb extra lean ground beef
2 tablespoons Worcestershire sauce
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1/2 tablespoon dried parsley
1/2 teaspoon pepper
1/4 cup tomato paste
1 cup fat free low-sodium beef broth
1 (16 ounce) can peas, drained
2 lbs potatoes, peeled and cut into 1 inch slices
1 cup skim milk
1 tablespoon light butter

Preparation

In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes).
Turn heat up to medium, and add in ground beef. Cook until no longer pink.
Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes.
While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher.
Preheat oven to 400 degrees.
Pour meat and vegetable mixture into a 13x9 casserole baking dish. Top with mashed potatoes.
Bake in oven for about 20 minutes until potato topping begins to golden up.