Shepherd's Pie

We had some leftover mashed potatoes and it was a toss up between making gnocci (delicious but destroys the kitchen) or shepherd's pie. Today is cool and breezy and feels like fall and the perfect day to enjoy some comfort food. While most people think of comfort food as high in fat, this is a delicious and healthy way to enjoy a perennial favorite.

Here's my healthy recipe for shepherd's pie:
1 Tbs. olive oil
1/2 onion- finely diced in the Vidalia chop wizard
1 C. mushrooms-finely diced in the Vidalia chop wizard
2 carrots (or 1/2 C. baby carrots)-finely diced in the Vidalia chop wizard
1 stalk celery--finely diced in the Vidalia chop wizard
pinch of celery salt and ground pepper
3/4 lb. ground 85% lean beef, turkey or chicken
2 tbs. tomato paste
1/4 C. red wine
1/2 C. each- frozen peas and corn kernels

Add olive oil to a large nonstick pan on medium high heat. Add onion and saute for 1 minute. next add mushrooms, carrots and celery and saute for another 2 minutes, season with celery salt and ground pepper. Next add in ground beef and break apart with the back of a wooden spoon ensuring the beef is well combined with the vegetables. Cook for 6 minutes or until beef is mostly cooked through. Add red wine,tomato paste, peas and corn and stir to incorporate. Let cook for another 3 minutes or until red wine has mostly evaporated. Taste and season as needed. Remove from heat. The filling can be prepared earlier in the day or even the day before.

Preheat oven to 350. Add filling to the bottom of a casserole pan. Spread mashed potatoes atop filling and add a sprinkling to Parmesan cheese, this will create a nice brown crust.

Bake for 20 minutes covered, then remove foil and cook for another 10 minutes or until mashed potatoes are golden brown. Serve with a simple green salad.