Sheperds Pie

• 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

1. Preheat oven to 375
2. Put potatoes in saucepan, cover with water. Bring to boil and simmer until tender, about 20 minutes
3. Drain and mash with yogurt, parsley, salt and pepper.
4. Heat oil in large nonstick skillet. Add onions and cook, stirring until soft, about 5 minutes.
5. Add beef and lamb, cook , breaking meat apart with spoon, until brown, about 7 minutes. Drain off fat.
6. Add tomatoes, peas, thyme and salt/pepper. Bring to boil, reduce heat and simmer, stirring occasionally, 10 minutes
7. 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