1 pound lean ground beef or lamb
1 medium onion, chopped
1 stalk celery, chopped
1 can (14.5 ounces) carrots
3 tablespoons canned tomato paste
1 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1/4 cup chopped parsley

Topping:

2 cans (14.5 ounces each) sliced potatoes, drained
1/4 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/4 cup chopped green onion
2 tablespoons shredded Cheddar cheese

Cook and stir the beef, onion and celery in a medium skillet over medium-high heat until the beef is lightly browned and the onion is translucent. Add the carrots, tomato paste, thyme and black pepper. Simmer for 5 to 10 minutes to blend; mix in parsley. Transfer to a 9 1/2-inch pie pan.

Topping: Combine the potatoes with milk, black pepper and nutmeg; mash in food processor with pulsing action. Mix in the green onion.

Spread the potato mixture over the beef mixture in the pie dish; sprinkle with cheese.

Bake at 350°F for about 30 minutes, or until the potato is lightly browned. Let sit for 5 minutes before serving.

Servings: 6

Submitted by: Canned Food Alliance