Irish American Shepherd's Pie

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1 1/4	pounds	ground beef -- extra lean
1	tablespoon	olive oil
3	ounces	baby carrots -- diced
8	ounces	mushrooms -- sliced
1	cup	celery -- diced
1	cup	frozen green peas
1	cup	frozen corn
1	small	onion -- diced
2	cloves	garlic -- minced
1	tablespoon	Dijon mustard
1	tablespoon	Worcestershire sauce
1/4	cup	red wine or beef broth
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1/2	teaspoon	allspice
1	tablespoon	cornstarch
1 1/2	pounds	potatoes -- peeled & cubed
1/2	cup	low-fat sour cream
1	cup	low sodium cheddar cheese -- shredded
1/2	teaspoon	salt
1/4	teaspoon	white pepper

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. In a separate pan cook carrots in boiling water. Drain.

Mash potatoes with sour cream, cheddar cheese, salt and white pepper.

Add olive oil to large frying pan and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened.

Add carrots, peas, celery and corn. Cook until vegetables are softened.

Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard, seasoned salt, seasoned pepper and allspice. Mix well and cooked until gravy has thickened.

Put meat and vegetable mixture in a 2 quart casserole. Cover with mashed potatoes.

Bake uncovered at 325°F for 35 to 40 minutes. Makes 8 servings.

Per Serving: 387 Calories; 20g Fat (46.1% calories from fat); 22g Protein; 30g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 377mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.