Cozy Shepherd's Pie

Ingredients

• Potato topping:
• 2 pounds peeled baking potatoes, cut into 1-inch pieces (about 4 cups)
• 1/2 cup low-fat sour cream
• 1/4 cup 1% low-fat milk
• 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage
• 1 teaspoon butter or stick margarine
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Filling:
• 2 teaspoons olive oil
• 2 cups diced carrot
• 6 cups quartered mushrooms (about 1 1/2 pounds)
• 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1 1/4 cups Americana Pot Roast broth or low-salt beef broth
• 1/2 cup dry red wine
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 3 cups diced Americana Pot Roast or cooked roast beef (about 12 ounces)
• 1/2 teaspoon paprika

Preparation

1. To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Place potatoes, sour cream, and next 5 ingredients (sour cream through pepper) in a large bowl, and beat at medium speed of a mixer until smooth. Keep warm.
2. Preheat oven to 375°.
3. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 7 minutes. Add mushrooms; sauté 5 minutes. Add 1 tablespoon sage and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar. Add pot roast; cook 2 minutes. Spoon meat mixture into a 2-quart casserole.
4. Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375° for 45 minutes or until golden brown.