(Lighter) Cottage Pie

In the winter cold, I always feel like heavy, stodgy comfort foods, but I know that I'll regret them when summer comes and none of my clothes fit. This cottage pie is a healthier version of the popular British dinner, which uses lean ground beef, and skim milk and margarine in the potato topping to cut calories. I serve it with carrots and peas.

• Ready In: 55 mins
• Serves: 2-3
• Yields: 2-3

Ingredients

• 1  lb ground beef (90% lean or higher)
• 1⁄2 onion (chopped)
• 1  teaspoon  minced garlic
• 1  tablespoon Worcestershire sauce
• 1  tablespoon tomato paste
• 2  average-sized potatoes
•  splash skim milk
• 1  tablespoon margarine
• 2  tablespoons cheddar cheese (optional)
•  salt
•  pepper (to taste)

Directions

1. Skin and boil potatoes.
2. While they are boiling, brown the beef, onions and garlic together.
3. When brown, add Worcester Sauce and tomato paste.
4. Spoon mixture into greased casserole dish.
5. Mash potatoes together with milk, margarine and (if desired) cheese.
6. Spread pototatoes over ground beef.
7. Cook for 20 minutes in 350F oven.