My first 'Irish' dish... at least that I know of...

Made a lightened up version of Shepard's Pie that I found on http://www.skinnytaste.com/.  Of course... changed it up a little, the curse of living in a smaller town, but I think it was fantastic and it was sooooo filling.  The points were very low considering how full I feel.  I calculated 5 points, but am thinking that number was so low that I added a point cuz it just didn't seem right.  *sigh*

Potatoes:

• 1 1/2 lbs Yukon gold potatoes, peeled, diced
• 3/4 cup chicken broth
• 2 Tbsp fat free sour cream
• salt and pepper
• paprika

Filling

• 1 lb 90% or better ground beef
• 1 tsp olive oil
• 1 medium onion, diced
• 1 celery stalk, diced
• 2 cloves garlic, diced
• 16 oz package frozen mixed vegies (I used the one with beans, carrots, corn, and lima beans)
• 2 Tbsp flour
• 1 cup fat free chicken broth
• 2 tsp tomato paste
• 1 tsp Worcestershire
• 1 tsp rosemary (ground)
• 1 tsp thyme
• salt and pepper

boil potatoes until soft, drain, and mas with chicken broth, sour cream, salt and pepper

preheat oven 400

Brown meat in large saute pan and set aside.  Discard fat in pan... add oil, onion, celery, and garlice saute about 4-5 minutes.  Add flour, salt and pepper and mix well.  Add frozen vegies, chicken broth, tomato paste, worcestershire, rosemary, thyme, browned meat and mix well. simmer on low 5-10 minutes

spread mixture into 9x9 pan and top with potatoes.  You can use fork to put texture on potatoes and sprinkle with paprika.  Bake 20+ minutes until potatoes are golden brown.  Let cool 10-15 before serving.

makes 6 generous servings.  I didn't serve anything with it... and 1/6 was plenty for me.  Chris had 2 servings and topped his with a couple different types of cheese.