SHEPHERD'S PIE

1 lb. lean ground beef

1 1/2 cups unsalted tomato sauce

2 tsp. chili powder

1/2 tsp. oregano

1 tsp. beef bouillon granules

10 oz. frozen mixed vegetables, thawed (I have been known to use canned instead)

TOPPING:

1 1/2 lbs. baking potatoes

1/2 cup nonfat sour cream or plain nonfat yogurt

1/4 tsp. salt

1/8 tsp. pepper

1 cup shredded nonfat Cheddar cheese

Peel the potatoes and cut them into 1-inch pieces.  Place in a big pot, barely cover with water and boil.  Cook on medium until they are soft.  (ALTERNATE VERSION: use a package of instant mashed potatoes, you'll love yourself for it)  Drain all but 2 TBSP of water from the potatoes, keep that 2 TBSP.  Add sour ream, salt and pepper to potatoes and mash until smooth.  If they are too stiff, add some of that water you saved out.

Brown the meat in a frying pan over medium heat.  Stir in tomato sauce, chili powder, oregano and bouillon granules.  Cook until mixture is heated through.

Coat a 2 1/2 quart casserole dish with nonstick cooking spray and spoon meat mixture into dish.  Arrange the mixed vegetables over the meat (it's ok if they are still frozen).  Spread the mashed potatoes over the veggies.

Bake uncovered at 350 for 25 minutes or until the edges are bubbly.  Top with the cheese and bake for 5 more minutes.  Remove from oven, let sit for 5 long minutes and dive in.

Makes 6 servings.

Per serving:  290 cal, 4 g fat