- 1 ½ pounds Yukon Gold potatoes, peeled and cut in chunks
- 2 TBSP finely chopped fresh parsley
- ½ pound lean ground beef (5% fat or less)
- ½ pound lean ground lamb
- 1 (14 ½ oz) can diced tomatoes
- ½ cup plain fat free yogurt
- 2 tsp olive oil
- 1 lg onion, chopped 1 cup frozen baby peas
- ½ tsp dry thyme salt/pepper
- Preheat oven to 375
- Put potatoes in saucepan, cover with water. Bring to boil and simmer until tender, about 20 minutes
- Drain and mash with yogurt, parsley, salt and pepper.
- Heat oil in large nonstick skillet. Add onions and cook, stirring until soft, about 5 minutes.
- Add beef and lamb, cook , breaking meat apart with spoon, until brown, about 7 minutes. Drain off fat.
- Add tomatoes, peas, thyme and salt/pepper. Bring to boil, reduce heat and simmer, stirring occasionally, 10 minutes
- Spread meat mixture in bottom of 10 inch deep dish pie plate or 1 ½ quart baking dish. Spread potato over top. Bake until potato is browning and filling bubbly, about 20 minutes. Let sit 10 minutes.
Serves 6
Weight Watchers Points Plus Value = 6 Points per serving
