Here’s my version of Shepherd’s Pie, and although it is lightened up, it still reminds me of the recipe that my Mom used to make. I used real ground beef, but packed in a few more vegetables to balance it out. The middle layer of corn and spinach got a bit lost in the large bottom layer, although I didn’t mind. The first picture is the casserole just out of the oven, and the second picture is a serving in my dish. I love the white and orange color variation!

1 lb. lean ground beef
1 small onion, diced
2 carrots, peeled and diced
1 c. mushrooms, diced
1 (14 oz) can creamed corn
1 (10 oz) package frozen spinach, thawed and drained
1 large potato
1 large sweet potato
3 T skim milk
Salt
Pepper

Brown beef in a large frying pan and drain. Add onion, carrots, and mushrooms to the pan and saute until vegetables are tender. Place mixture in a 2.5 quart casserole dish. Mix corn and spinach, and place on top of beef mixture in dish. Peel and cut potatoes into large chunks, and boil until tender. Drain and mash, adding milk and salt and pepper to taste. Place potatoes on top of the casserole. Bake at 350F for 30 minutes.

• Main Dishes