English Cottage Pie

from Cooking Light

1 T all-purpose flour
1 T butter, softened
Cooking spray
1 1/2 C chopped onion
1/2 C chopped carrot
1 8 oz package crimini or button mushrooms, thinly sliced
1 lb extra-lean ground beef or turkey
2 T no-salt-added tomato paste
1 C fat-free, low sodium chicken broth
1/4 t freshly ground black pepper
1/4 cup chopped fresh parsley
1 T fresh thyme leaves
1/2 t salt
3 C leftover mashed potatoes
3/4 C shredded reduced-fat white cheddar cheese, divided
Paprika

1. Preheat oven to 350.
2. Combine flour and butter; stir well. Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute for 5 min or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 min or until browned, stirring to crumble. Stir in tomato paste, and cook 3 min. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 min or until thick, stirring constantly.
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half the cheese; spread the potato mixtureevenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350 for 20 minutes or until bubbly.

Yield: 6 servings.