WW Hearty Shepherd's Pie

This is another comfort food swap out that I tend to make A LOT.  It just so happens that it also fits in with this month's Flavor of the Month theme - BOOZY!  Normally, I don't think you can taste the alcohol in recipes, but this one you definitely can taste the red wine and I love it.

Ingredients
1 3/4 lbs potatoes, peeled and cut into 1" pieces
2/3 cup fat free milk
1 tbsp butter
1 tsp salt
1/4 tsp pepper
1 lb lean ground beef (4%)
1 onion, chopped
4 cloves garlic
1 tsp dried oregano
1/2 c dry red wine
2 tbsp tomato paste
1 pkg frozen peas and carrots
1 pkg sliced mushrooms
1 cup beef broth

• Directions

1.  Preheat oven to 350F.  Spray a 2-quart baking dish with nonstick spray.

2.  To make topping, place the potatoes in a large pot with enough cold water to cover by 3 inches; bring to a boil.  Cook until the potatoes are fork-tender, 10-12 minutes.  Drain; return the potatoes to the pot.  Add the milk, butter, 1/2 tsp of the salt, 1/8 tsp of the pepper; mash with a potato masher and set aside.

3.  Meanwhile, to make the filling, heat a large nonstick skillet over medium-high heat.  Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon.  Transfer to a bowl.  Return the skillet to the heat.  Add the onion, mushrooms, garlic, and oregano; cook, stirring occasionally, until the onion is lightly browned and mushrooms are soft, about 5 minutes.  Add the wine and tomato paste; stirring occasionally, until the mixture is slightly thickened, 1-2 weeks.  Add peas and carrots; stirring occasionally, until the vegetables thaw, 1-2 minutes.  Stir in the broth and cook until the mixture is slightly thickened, 3-4 minutes.  Stir in the beef and the remaining 1/2 tsp salt and 1/8 tsp pepper.

4.  Transfer the filling to the baking dish.  Spread the topping over the filling and bake until the filling is bubbly around the edges, about 20 minutes.  Remove the pie from the oven.  Increase the oven temperature to broil and broil the pie, 5 inches from the heat, until the topping is lightly browned, 1-2 minutes.  Let stand 5 minutes before serving.

Makes 6 servings, 5 WW points per serving.

Notes:  Recipe adapted from Weight Watcher's Best Eats cookbook.  The only thing I changed was adding mushrooms.  I just happen to like them.  Leave them out if you don't (Erin).  Also, if you don't eat beef (Dani), this is equally yummy with ground turkey or ground pork.