Serves 6 • Gluten Free
1 Preheat oven to 350ºF. Spray 2-quart flameproof baking dish with nonstick spray.
2 To make topping, place potatoes in large pot with enough cold water to cover by 3 inches; bring to boil. Cook until potatoes are fork-tender, 10–12 minutes. Drain; return potatoes to pot. Off the heat, add milk, cheese, butter, ½ teaspoon of salt, and ⅛ teaspoon of pepper; mash with potato masher until smooth and set aside.
3 Meanwhile, to make filling, heat large skillet over medium-high heat. Add beef, onion, and garlic; cook, breaking beef apart with wooden spoon, until beef is browned, about 8 minutes. Add wine, tomato paste, thyme, and remaining ½ teaspoon of salt and ⅛ teaspoon of pepper. Cook, stirring occasionally until most of wine evaporates, 1–2 minutes. Add peas and carrots and broth; cook, stirring occasionally, until slightly thickened, 5–7 minutes.
4 Transfer filling to baking dish. Spread potato topping over filling and bake until filling is bubbly around edges, about 20 minutes. Remove pie from oven. Increase oven temperature to broil and broil pie, 5 inches from heat, until topping is lightly browned, 1–2 minutes. Let stand 5 minutes before serving.
PER SERVING (1⅓ CUPS): 302 Cal, 9 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 52 mg Chol, 693 mg Sod, 34 g Total Carb, 6 g Sugar, 4 g Fib, 22 g Prot, 149 mg Calc. PointsPlus value: 8
For the most delicious Parmesan, choose Parmigiano-Reggiano, the long-aged cow’s milk cheese from northern Italy famed for its rich, sharp flavor and granular texture. It is usually sold in wedges with “Parmigiano-Reggiano” stenciled on the rind. Avoid jarred grated Parmesan cheese, as it often contains preservatives.