| FAST PREP

cheeseburger shepherd’s pie

prep: 30 minutes | bake: 20 minutes at 350°F | MAKES: 6 servings (1 cup each)

• Nonstick cooking spray
• 1½ lb. ground chicken, ground turkey, or ground beef
• ½ cup chopped red and/or green sweet pepper
• ⅓ cup chopped onion
• 2 tsp. minced garlic
• 1½ cups frozen whole kernel corn
• ¾ cup water
• 1 6-oz. can tomato paste with Italian herbs
• ½ cup coarsely chopped dill pickles or ¼ cup dill pickle relish
• ¼ cup yellow mustard
• 1 cup shredded cheddar cheese (4 oz.)
• 1 24-oz. container refrigerated mashed potatoes
• Sliced green onions and/or chopped pickles (optional)

1. Preheat oven to 350°F. Coat an oven-safe 4- to 5-qt. pot with cooking spray. Cook the next four ingredients (through garlic) in the pot over medium-high heat until meat is browned. Drain off any fat.

2. Stir the next five ingredients (through mustard) into meat mixture in pot. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes to blend flavors. Stir in ½ cup of the cheese. Spoon mashed potatoes in mounds onto meat mixture. Sprinkle with the remaining ½ cup cheese.

3. Bake, uncovered, 20 minutes or until heated through and cheese is melted. If desired, top with green onions and/or pickles.

PER SERVING: 441 cal., 22 g fat (10 g sat. fat), 134 mg chol., 1,042 mg sodium, 33 g carb., 5 g fiber, 8 g sugars, 30 g pro.

MEXICAN SHEPHERD’S PIE: Add ½ cup salsa with the tomato paste. Omit pickles.