Simple Shepard's Pie

This is a healthier version of traditional Shepard's Pie. I baked this on a chilly evening and it couldn't have been more delicious.

Shepard's Pie

Potatoes:

• 4 large potatoes, cubed, boiled and drained
  
• 1/2 cup fat free chicken broth
• 2 tbsp fat free sour cream
• salt and pepper
• paprika (for topping)
  

Filling:

• 1 lb 95% lean ground beef
• 1 tsp olive or canola oil
• 1 small onion, diced
• 1 celery stalk, chopped
• 2 cloves garlic, diced
• 1 can green beans (I used french cut), drained
  
• 3/4 cup chopped carrots
  
• 2 tbsp flour
• 1 cup fat free beef broth
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp rosemary leaves
• 1 tsp ground thyme
  
• salt and pepper

Boil potatoes in water until cooked. Drain, then mash with with the chicken broth, sour cream, salt and pepper.

Preheat oven to 400°.

In a large pan begin to brown meat in oil. Season with salt and pepper. Before completely cooked, add onion, garlic, celery and carrots (allowing to begin cooking a bit before going into the oven). Continue to saute until meat is thoroughly cooked. Add flour, salt and pepper to the meat and veggie mixture and mix well. Add the green beans, beef broth, tomato paste, Worcestershire sauce, rosemary, and thyme and mix well. Simmer on low for 3 to 4 minutes.

Spread the meat mixture on the bottom of a glass baking dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 minutes. Remove from oven and allow to cool a few minutes before digging in.