Shepherds Pie Lightened up from skinnytaste.com 7 Weight Watchers plus points

Shepard's Pie, Lightened Up
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 pts
Calories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g   

Potatoes:

• 1-1/2 lbs Yukon Gold potatoes, peeled, diced
• 3/4 cup fat free chicken broth
• 2 tbsp fat free sour cream
• salt and pepper
• paprika

Filling:

• 1 lb 95% lean ground beef
• 1 tsp oil
• 1 medium onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 8 oz mushrooms, diced
• 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
• 2 tbsp flour
• 1 cup fat free beef broth
• 2 tsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp freshly chopped rosemary leaves
• 1 tsp freshly chopped thyme leaves
• salt and pepper

Boil

 potatoes in water until cooked and soft. 

Drain

 and

mash

 with chicken broth, sour cream, salt and pepper.

Preheat oven to 400°.

In a large saute pan brown meat. Season with salt and 

pepper. When cooked, set aside on a plate. Discard any

 fat in the pan, add oil, onion and garlic and sauté on medium

 heat about 2 minutes. Add mushrooms and celery and sauté

another 3-4 minutes. Add flour, salt and pepper and mix well.

 Add frozen vegetables, beef broth, tomato paste

, Worcestershire sauce, rosemary, thyme, chopped

 meat and mix well. Simmer on low about 5-10 minutes.

Spread the meat mixture on the bottom of a 11x7 glass

 baking dish. Top with mashed potatoes, using a fork to

 scrape the top to make ridges and sprinkle with paprika.

 Bake 20 minutes or until potatoes turn golden. Remove

 from oven and let it cool 10-15 minutes before serving.