Shepherd'S Pie - cooking recipe

Ingredients

Potato Topping
6 medium potatoes, peeled & quartered
4 garlic cloves, peeled
4 ounces neufchatel cheese or 4 ounces cream cheese
1/4 cup 2% low-fat milk
1 tablespoon butter
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon black pepper
Filling
2 tablespoons olive oil
2 medium onions, chopped
1 tablespoon parsley, finely chopped
1 teaspoon dried thyme
1 teaspoon sage
1 lb lean ground beef
1/4 cup water
2 medium carrots, finely chopped
2 tablespoons all-purpose flour
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon ketchup
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
Other Ingredients Needed
2 unbaked 9-inch deep dish pie pastry
1 cup reduced-fat cheddar cheese, shredded

Preparation

POTATO TOPPING: Place potatoes and garlic cloves in large saucepan of cold, salted water. Bring to a boil then simmer partially covered 20 minutes or until very tender.
Drain. Add cream cheese, milk, butter, nutmeg, salt and pepper to taste. Mash potatoes until smooth and fluffy. Keep warm.
FILLING: Heat oil in large skillet over medium heat. Add onions, parsley, thyme and sage. Cook 5 minutes or until onions have softened slightly.
Add beef and water to pan stirring frequently to break up meat and cook until no longer pink. Stir in carrots, cover, reduce heat and cook 15 minutes stirring occasionally.
Stirring continuously, add the flour, bouillon cube, sugar, ketchup, mustard, Worcestershire sauce, salt and pepper to taste. Cook 5 minutes. Skim and discard fat.
ASSEMBLY: Place half the meat mixture into each of the unbaked pie crusts. Spread potato mixture evenly over tops then sprinkle with the cheddar cheese.
Bake in preheated 350 F oven 30 to 40 minutes until potatoes are golden brown and filling is hot.