Reduced Fat Shepherd's Pie

• 1 lb 90% lean ground beef or 1 lb turkey
• 1 can dark kidney bean, rinsed and drained
• 2 cups frozen vegetables, of choice
• 1 can stewed tomatoes
• 1 can tomato soup
• 1 small onion, chopped
• 12 cup chopped carrot
• 2 cloves crushed garlic
• 14 teaspoon basil or 14 teaspoon italian seasoning
• 1 dash cayenne pepper
• Tabasco sauce (to taste)
• 1 -2 tablespoon chili powder, to taste
• 14 cup low-fat cheddar cheese or 14 cup fat-free cheddar cheese
• 4 small potatoes
• milk
• butter

1. Peel and dice potatoes in to 1" cubes, boil until fork tender, about 10 minutes.
2. Drain and add about 3 tablespoons milk and 1 tablespoon butter.
3. Mash by hand or with hand held mixer.
4. If not creamy enough, add a little more milk, 1 tablespoon at a time, until to desired consistency.
5. Set aside.
6. Brown meat with garlic, onion, carrots, and basil.
7. Add tomato soup, stewed tomatoes, beans, frozen veggies, and remaining seasonings; bring to a boil.
8. Pour into a large 8x10 casserole and spread mashed potatoes on top.
9. Sprinkle with cheddar cheese.
10. Bake at 375 for 20-25 minutes or until browned, bubbly and heated through.

ground beef, kidney bean, frozen vegetables, tomatoes, tomato soup, onion, carrot, garlic, basil, cayenne pepper, tabasco sauce, chili powder, lowfat, potatoes, milk, butter

Taken from www.food.com/recipe/reduced-fat-shepherds-pie-45742 (may not work)