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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 400şF.
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 by Anne Doulos & LastMinuteCooking.com