Shepherd's Pie

• 4 1/2 cup peeled cubed baking potato (about 2 lbs)
• 1/3 skim milk
• 1/4 grated Parmesan cheese
• 2 T butter
• 1/8 t salt
• 1 1/2 lbs ground round
• cooking spray
• 1 c sliced carrots
• 1 c coarsely chopped onion
• 1/2 c chopped bell pepper
• 1 large clove of garlic, minced
• 2 t Worcestershire sauce
• 1 t basil
• 1/2 t salt
• 1/2 t oregano
• 1/4 t pepper
• 1 (14 1/2 oz) can whole tomatoes, undrained and chopped
• 1 bay leaf
• 2 T flour
• 2 T water

1. Place potato in large sauce pan, add water to cover and bring to boil.
2. Cook 15 minutes or until very tender; drain.
3. Combine potato, mil and next 3 ingredients in a bowl; beat until smooth, Set aside.
4. Cook ground beef, stirring until crumbly.
5. Drain and set aside.
6. Wipe dripping from skillet.
7. Coat with cooking spray and place over medium heat until hot.
8. Add carrots and next 3 ingredients; saute 5 minutes until vegetables are crisp tender.
9. Return meat to skillet.
10. Add Worcestershire sauce and next 6 ingredients; bring to boil.
11. Cover, reduce heat and simmer for 30 minutes.
12. Remove from heat; discard bay leaf.
13. Place flour in bowl; gradually add 2 T water, stirring with wire whisk.
14. Add to meat mixture; stir well.
15. Pour mixture int o 3 quart casserole coated in cooking spray.
16. Spoon potato mixture over meat, spreading to edges.
17. Baking at 350 degrees for 40 minutes or until headed.
18. Let stand for 10 minutes.