Cozy Shepherd'S Pie

• Potato topping:
• 2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
• 1/2 cup low-fat sour cream
• 1/4 cup 1% low-fat milk
• 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
• 1 teaspoon butter or stick margarine
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Filling:
• 2 teaspoons olive oil
• 2 cups diced carrot
• 6 cups quartered mushrooms (about 1 1/2 pounds)
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1/2 teaspoon paprika

1. To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.
2. Preheat oven to 375u0b0.
3. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; saute 7 minutes. Add mushrooms; saute 5 minutes. Add 1 tablespoon sage and garlic; saute 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
4. Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375u0b0 for 45 minutes or until golden brown.

topping, baking potatoes, lowfat sour cream, milk, sage, butter, salt, black pepper, filling, olive oil, carrot, mushrooms, sage, garlic, allpurpose, red wine, tomato paste, red wine vinegar, paprika

Taken from www.myrecipes.com/recipe/cozy-shepherds-pie (may not work)