Shepherd'S Pie

• 2 lbs. all purpose potatoes, peeled and cut into quarters
• 1/2 cup low-fat (1%) milk.
• 2 tbsp. reduced fat cream cheese
• salt and pepper
• 1 lb. extra-lean ground beef
• 2 large onions, finely chopped
• 2 large carrots, finely chopped
• 2 large celery stalks, finely chopped
• 1/2 cup dry white wine
• 1 1/2 tsp. fresh thyme leaves, chopped
• 1 pkg. (10 oz.) frozen peas, thawed
• 1 pkg. (10 oz.) frozen corn, thawed

1. 1. In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well: return to saucepan. Add milk, cream cheese and 1/4 tsp. each salt and black pepper; mash until smooth.
2. 2. Preheat oven to 425 degrees. Heat 12 inch skillet on medium-high until hot. Add beef and 1/4 tsp. each salt and black pepper, cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
3. 3. To same skillet on medium-high, add onions, carrots, celery, and 1/4 tsp. each of salt and black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
4. 4. In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas and corn. Spoon remaining potatoes evenly on top; spread to cover filling.
5. Bake 25 minutes or until top is golden brown

potatoes, lowfat, cream cheese, salt, extralean ground beef, onions, carrots, celery stalks, white wine, thyme, frozen peas, frozen corn

Taken from www.epicurious.com/recipes/member/views/shepherds-pie-50070211 (may not work)