Barbecued Beef Shepherd's Pie

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	Morning Star Crumbles
1	tablespoon	vegetable oil
2 1/4	pounds	Yukon Gold potatoes -- divided and cubed
1	cup	baby carrots -- sliced 1" thick
1	cup	frozen corn
1	cup	frozen peas
8	ounces	mushrooms -- sliced
1	whole	shallot -- minced
1	clove	garlic -- minced
1	tablespoon	Dijon mustard
1	tablespoon	A-1® Steak Sauce
1/2	cup	barbecue sauce
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1/2	cup	2% low-fat milk
1/2	cup	low sodium cheddar cheese -- shredded
1/2	cup	nonfat sour cream
1/2	teaspoon	salt
1/4	teaspoon	white pepper

Heat over to 325°F.

Boil one pound of potatoes and carrots for 10 minutes.

Add oil to large frying pan and heat to medium. Add beef, shallots and garlic and cook until no pink remains in beef and vegetables are softened.

Add corn, peas, potatoes, carrots, mushrooms, seasoned salt, seasoned pepper, Dijon mustard, A-1® sauce, and barbecue sauce. Heat through.

In the meantime put the rest of the potatoes in boiling water for 18 minutes. Drain. Add milk, cheese, sour cream, salt and white pepper and whip until smooth.

Put meat and vegetable mixture in a 2 quart casserole dish. Spread mashed potatoes over top.

Cover and bake for 35 to 40 minutes or until hot and bubbling.

Makes 8 servings.

Notes: I used my recipe for Chinese Barbecue Sauce and it tasted great. Use your own sauce or your favorite store bought sauce.

Per Serving: 315 Calories; 8g Fat (21.7% calories from fat); 19g Protein; 43g Carbohydrate; 7g Dietary Fiber; 10mg Cholesterol; 698mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.