healthy makeover: shepherd's pie

ingredients

2 lbs all-purpose potatoes, peeled and cut into quarters
1/2 cup low-fat milk
2 Tbls Neufchatel, reduced-fat cream cheese
salt and pepper

1 lb extra-lean ground beef
1 large onion, finely chopped
2 large carrots, chopped
2 celery stalks, chopped
1/2 cup dry white wine
1 tsp dried thyme
1 pkg (10 oz) frozen peas
1 pkg (10 oz) frozen corn

directions

In a 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 each salt and freshly ground 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 and cooked 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 greshly 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 for 25 minutes or until top is golden brown.
Yield:  6 main-dish servings

Recipe from Good Housekeeping