Shepherd’s Pie

1 lb lean ground beef
1 cup low sodium beef broth
2 bay leaves
dash thyme leaves
1 cup sliced carrots
1 sliced onion
1 cup frozen peas
1 cup frozen corn

1/2 cup low sodium beef broth
1-1/4 tbsp flour
2-3 cups mashed potatoes
1/2 cup shredded mozzarella cheese

1. Brown ground beef in large skillet. Drain excess grease. Add 1 cup broth, pepper, bay leaves and thyme. Cover and simmer for 30 minutes.
2. Add carrots and onions. Cover and simmer until carrots are slightly tender. Add peas and corn and continue to simmer until all vegetables are cooked.
3. Preheat oven to 375 degrees F.
4. Combine 1/2 cup broth and flour. Mix until smooth.
5. Add to beef and vegetables. Simmer until slightly thickened.
6. Place beef mixture in bottom of casserole dish. Top with mashed potatoes and sprinkle with mozzarella cheese. Bake 10 minutes.

This one takes a long time to make, but it’s wonderful! Pretty healthy too if you stick with the lean ground beef.