Golden Shepherd'S Pie

• 1 1/2 lb. ground round
• 1 c. chopped onion
• 1 c. shredded carrot
• 3/4 c. chopped green pepper
• 1 c. frozen English peas, thawed
• 1 (14 1/2 oz.) can no-salt-added whole tomatoes (undrained), chopped
• 1/2 c. no-salt-added tomato sauce
• 1/4 c. water
• 1 Tbsp. low-sodium Worcestershire sauce
• 1 tsp. dried Italian seasoning
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• butter-flavored vegetable cooking spray
• Potato Topping

1. Combine ground round, onion, carrot and green pepper in a large, nonstick skillet.
2. Cook over medium-high heat until beef is browned, stirring until it crumbles.
3. Drain and pat dry with paper towels.
4. Wipe drippings from skillet with paper towel.
5. Return beef mixture to skillet; add peas and next 8 ingredients, stirring well.
6. Bring to a boil; reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally.
7. Spoon beef mixture into an 11 x 7 x 1 1/2-inch baking dish coated with cooking spray.
8. Spread Potato Topping over beef mixture; lightly coat top with cooking spray. Bake, uncovered, at 425u0b0 for 15 minutes.
9. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until golden.
10. Remove from oven; let stand 5 minutes before serving.
11. Yields 6 servings (296 calories per serving).

ground round, onion, carrot, green pepper, peas, salt, nosalt, water, worcestershire sauce, italian seasoning, garlic powder, salt, pepper, butter, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603047 (may not work)