Shepherd's Pie (WW)

We enjoyed this casserole which is only 5 points plus/serving. Recipe source: WW magazine (January 2013)

• Ready In: 55 mins
• Serves: 4

Ingredients

• For the topping

• 2  sweet potatoes, peeled and cut into chunks (I only used one sweet potato)
• 1⁄2 cup half & half light cream
• 1  teaspoon ginger, grated
• 1⁄2 teaspoon salt

• For the filling

• 1  cup beef broth
• 2  tablespoons flour
• 1  tablespoon tomato paste
• 2  teaspoons Worcestershire sauce
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 2  teaspoons olive oil
• 1  onion, diced
• 3⁄4 ground beef, lean
• 1  tablespoon pumpkin pie spice (I used ground cinnamon and cloves mixed together)
• 2  teaspoons ground cumin
• 1 (16 ounce) bag  frozen vegetables
• 1⁄8 teaspoon paprika

Directions

1. To make topping: bring potatoes and enough water to cover to a boil over med high heat. Reduce heat and simmer until potatoes are tender (10 minutes). Drain. Set pan back over medium heat and add half and half, ginger and 1/2 teaspoon salt - cook 1 minutes. Remove from heat and add potatoes and mash.
2. Preheat oven to 400 degrees F.
3. Spray 2 quart casserole or baking dish with Pam.
4. To make filling: Whisk together in a measuring cup or bowl the first 6 ingredients (broth - pepper) until smooth and set aside. In a large skillet over medium heat heat oil and then add onion, cooking until tender (5-10 minutes) and then add ground beef and spices (- cumin) and cook for another 2-5 minutes or until beef is no longer pink. Stir in broth mixture and frozen vegetables.
5. Pour filling in baking dish and spread topping over mixture and then sprinkle with paprika.
6. Bake for 20 minutes or until bubbling.