Reduced Fat Shepherd's Pie

I made this up as a compilation of the hundreds of shepherd's pie recipes that I have, and tried to make it a little healthier. You can use leftover mashed potatoes, slightly heated. I suppose you could also use instant, though I personally don't like those for anything. The mashed potato technique that I describe is just a very basic one, so if you have one that you like better, then feel free to do so!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  lb  90% lean ground beef or 1  lb turkey
• 1  can  dark kidney bean, rinsed and drained
• 2  cups  frozen  vegetables, of choice
• 1  can stewed tomatoes
• 1  can  tomato soup
• 1  small onion, chopped
• 1⁄2 cup  chopped carrot
• 2  cloves  crushed garlic
• 1⁄4 teaspoon basil or 1⁄4 teaspoon  italian seasoning
• 1  dash cayenne pepper
•  Tabasco sauce (to taste)
• 1 -2  tablespoon chili powder, to taste
• 1⁄4 cup low-fat cheddar cheese or 1⁄4 cup fat-free cheddar cheese
• 4  small potatoes
•  milk
•  butter

Directions

1. Peel and dice potatoes in to 1" cubes, boil until fork tender, about 10 minutes.
2. Drain and add about 3 tablespoons milk and 1 tablespoon butter.
3. Mash by hand or with hand held mixer.
4. If not creamy enough, add a little more milk, 1 tablespoon at a time, until to desired consistency.
5. Set aside.
6. Brown meat with garlic, onion, carrots, and basil.
7. Add tomato soup, stewed tomatoes, beans, frozen veggies, and remaining seasonings; bring to a boil.
8. Pour into a large 8x10 casserole and spread mashed potatoes on top.
9. Sprinkle with cheddar cheese.
10. Bake at 375 for 20-25 minutes or until browned, bubbly and heated through.