Light Shepherd's Pie

• 1 1/4 pounds small red-skinned potatoes
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 2 large tomatoes, chopped
• 1 1/2 tablespoons chili powder
• Kosher salt
• 1/2 pound 93 percent lean ground turkey
• 1/2 pound 90 percent lean ground beef sirloin
• 1 1/2 cups frozen peas
• 1/2 cup low-fat milk, warmed
• 1/3 cup shredded low-fat cheddar cheese

1. Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes.
2. Let stand, covered, until ready to mash.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
5. Transfer to a 2-quart baking dish.
6. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat.
7. Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes.
8. Stir in the peas and 1/4 cup water; simmer 2 minutes.
9. Spread over the vegetables in the baking dish, then cover to keep warm.
10. Preheat the broiler.
11. Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese.
12. Spread over the meat and broil until browned in spots, 1 to 2 minutes.
13. Per serving: Calories 448; Fat 19 g (Saturated 6 g); Cholesterol 77 mg; Sodium 847 mg; Carbohydrate 38 g; Fiber 6 g; Protein 32 g
14. Photograph by Justin Walker

potatoes, extravirgin olive oil, onion, carrot, tomatoes, chili powder, kosher salt, percent lean ground turkey, percent lean ground beef sirloin, frozen peas, lowfat milk, cheddar cheese

Taken from www.foodnetwork.com/recipes/light-shepherds-pie.html (may not work)