Irish-American Shepherd's Pie

1 1/4 pound ground beef, extra lean
1 tablespoon olive oil
3 ounces baby carrots -- diced
8 ounces mushrooms -- sliced
1 cup celery -- diced
1 cup frozen green peas
1 cup frozen corn
1 small onion -- diced
2 cloves garlic -- minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup red wine or beef broth
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/2 teaspoon allspice
1 tablespoon cornstarch
1 1/2 pound potatoes -- peeled and cubed
1/2 cup low-fat sour cream
1 cup low sodium cheddar cheese -- shredded
1/2 teaspoon salt
1/4 teaspoon white pepper

Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. In a separate pan cook carrots in boiling water. Drain. Mash potatoes with sour cream, cheddar cheese, salt and white pepper. Add olive oil to large frying pan and heat. Cook beef, onions, mushrooms and garlic until no pink remains in beef and vegetables are softened. Add carrots, peas, celery and corn. Cook until vegetables are softened. Mix cornstarch and wine. Add to beef and vegetables. Add Dijon mustard, seasoned salt, seasoned pepper and allspice. Mix well and cook until gravy has thickened. Put meat and vegetable mixture in a 2 quart casserole. Cover with mashed potatoes. Bake uncovered at 325 F for 35 to 40 minutes.

Per Serving: 387 Calories; 20g Fat (46.1% calories from fat); 22g Protein; 30g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 377mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.