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By: Anne Doulos

Shepard's Pie
2 large  potatoes, peeled and cut into 2-inch pieces
1/4 cup sour cream
2 Tbsp margarine
1/8 tsp salt, or to taste
2 tsp olive oil
1 cup onion, chopped
2 medium carrots, diced
2 medium stalks celery, diced
1 pound uncooked ground beef 
3 Tbsp all-purpose flour
1 Tbsp rosemary, fresh, chopped (or 1 tsp dried)
1 tsp dried thyme
1/2 tsp table salt  
1/4 tsp black pepper
2 cups canned chicken broth, or beef broth 

 

Preheat oven to 400ºF.
Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook 3 minutes, until soft. Add beef and cook until browned, breaking up the meat as it cooks. Add flour, rosemary, thyme, 1/2 teaspoon of salt and pepper; stir to coat. Add broth and bring to a simmer; simmer 3 minutes, until mixture thickens.

Transfer beef  mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake 30 minutes, until potatoes are golden. Slice into 6 pieces and serve.
To reduce calories  use ground turkey, and use low fat sour cream & margarine instead of regular 

Recipe from LastMinuteCooking.com