2 lbs. potatoes, peeled and cut into quarters
1/2 c. low-fat milk
2 Tbsp. reduced fat cream cheese
Freshly ground black pepper
1 lb. extra-lean ground beef
2 large onions, finely chopped
2 large carrots, finely chopped
2 large celery stalks, finely chopped
1/2 c. dry white wine
1 1/2 tsp. fresh thyme leaves, chopped
1 (10 oz.) package frozen peas, thawed
1 (10 oz.) package frozen corn, thawed
In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well; return to saucepan. Add milk, cream cheese, and 1/4 teaspoon of each salt and freshly ground black pepper; mash until smooth.
Preheat oven to 425 degrees F. Heat 12-inch skillet on medium-high until hot. Add beef and 1/4 teaspoon each salt and freshly ground black pepper; cook 3 to 5 minutes or until browned through, stirring. With slotted spoon, transfer beef to large bowl.
To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top; spread to cover filling. Bake 25 minutes or until top is golden brown.
Recipe from Good Housekeeping
Total fat 5g
Saturated fat 2g
Dietary fiber 8g