So tonight I made the Shepherd's Pie from Although, my British friends tell me it should be called Cottage Pie since it does not contain lamb. I have to admit, I was a bit skeptical of her recipe as I was making it and I would probably change the order of a few things if I were to make it again, which I will make it again. This was delicious and comforting; perfect for a cold night in. I adapted it a bit to what I did, but make sure to visit for great, healthy recipes.

Cottage Pie
6 Servings, 8 P+

1 1/2 lb yukon gold potatoes
3/4 cup fat free chicken broth
2 T fat free sour cream
Salt & Pepper

1 lb ground beef
1 medium onion, diced
2-3 cloves garlic, diced
1 celery stalk, diced
2 T flour
1 cup fat free beef broth
2 T tomato paste
1 t Woresteshire Sauce
1 T Italian Seasoning
16 oz frozen mixed veggies (peas, corn, green beans)

1 1/2 cup shredded low fat Mozzarella

Pre-heat oven to 400

Dice potatoes and boil until soft. Drain water from potatoes and mix with chicken broth, sour cream and salt and pepper until desired consistency is reached.

Brown ground beef in large pan. Remove ground beef and saute onion and garlic for 1-2 minutes. Add celery and saute until celery and onion are soft.

Add the flour and mix well. Add the beef broth, tomato paste, Woresteshire sauce and italian seasoning. Mix in frozen veggies and beef.

Pour beef mixture into 9x13 pan. Top with mashed potatoes. Sprinkle paprika on mashed potates.

Bake for 15 minutes. Remove from oven and spread mozzarella cheese on top and bake for 5 more minutes or until cheese is melted and bubbly.

Let sit five minutes before serving.