Shepherd’S Pie Bake

• 6 medium potatoes
• 1 pound carrots, cut into 1/4-inch slices
• 1-1/2 pounds lean ground beef (90% lean)
• 1 large onion, chopped
• 1 jar (12 ounces) fat-free beef gravy
• 1 teaspoon salt, divided
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon pepper
• 1/3 cup fat-free milk
• 1 tablespoon butter
• 2 tablespoons shredded Parmesan cheese

1. Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
2. In a
3. , cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
4. Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375u0b0 for 40-45 minutes or until heated through.

potatoes, carrots, lean ground beef, onion, beef gravy, salt, sage, thyme, rosemary, pepper, milk, butter, parmesan cheese

Taken from www.tasteofhome.com/recipes/shepherd-s-pie-bake/ (may not work)