Blarney Stone Cottage Pie

4 potatoes, peeled, and diced
1/4 cup skim milk
black pepper, to taste
1 c. shredded cheddar
1 t. paprika
1/3 c. Parmesan cheese

1 lb. lean ground sirloin
1 large onion, finely chopped
3 garlic cloves, minced
1 large green bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas
1 medium tomato, chopped
1/4 cup fresh parsley
3/4 cup beef stock
1/2 tsp. salt
salt & black pepper, to taste
2 tbsp. Worcestershire sauce
1 tbsp. cornstarch
2 tbsp. cold water

Boil potatoes until tender. Mash together with skim milk, 1/2 c. cheddar cheese till smooth, season with salt and pepper ; keep warm.

Preheat oven to 350. Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into a bowl and set aside. Add onion, garlic & bell pepper and cook until veggies are limp, 4 to 5 minutes. Add drained meat, carrots, peas, tomato, parsley, beef stock, salt, pepper and Worcestershire sauce. Simmer, uncovered, 15 minutes.

Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 9x11x2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture. Sprinkle the other 1/2 c. cheddar cheese over top and sprinkle parmesan and dust with paprika. Bake 30 to 35 minutes, or until lightly browned.

NOTE: Assemble this easy entree ahead of time and bake it just before serving.