SHEPHERD'S PIE

By Vanetta

Ingredients

• Preheat oven to 375.
• 1 pound lean ground beef
• 1 cup homemade beef broth or low-sodium beef broth
• 1 teaspoon freshly ground black pepper
• 2 bay leaves
• 2 whole cloves
• Dash thyme leaves
• 1 cup sliced carrots
• 1 cup sliced onion
• 1 cup sliced mushroom
• 1 cup diced celery
• 1 cup whole kernel corn
• Vegetable oil spray
• 1/2 cup homemade beef broth or low-sodium beef broth
• 1 1/4 tablespoons flour
• 1 pound cooked and diced potatoes
• 1 tablespoon acceptable margarine
• 1/2 cup skim milk
• 1 tablespoon chopped chives
• 4 ounces part-skim mozzarella cheese, shredded

Preparation

Step 1

In a skillet over medium-high heat, brown beef. Drain excess grease through colander lined with paper towels. Wipe skillet with fresh paper towel. Return beef to skillet and add 1 cup of broth, pepper, bay leaves, cloves and thyme. Cover and simmer for 30 minutes. Add carrots, onions, mushrooms, celery and corn. Cover and simmer until vegetables are tender.In a small bowl, gradually add 1/2 cup broth to flour, stirring constantly to form a smooth paste. Add to beef and vegetables. Simmer 5 minutes, or until slightly thickened.
Mash potatoes with margarine, skim milk and chives. Place meat mixture on bottom of casserole dish. Top with mashed potatoes and sprinkle mozzarella cheese over all. Bake 10 minutes and serve hot.