Asian Shepherd's Pie

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	pound	ground beef -- extra lean
1	tablespoon	vegetable oil
8	ounces	mushroom caps -- sliced
8	ounces	bamboo shoots -- canned -- drained
8	ounces	water chestnuts -- canned -- drained
2	cups	frozen mixed vegetables
1	small	onion -- minced
2	cloves	garlic -- minced fine
1	tablespoon	ginger root -- minced fine
1	tablespoon	Lawry's Asian Seasoning
1	tablespoon	low sodium soy sauce -- or other chili sauce
1	tablespoon	Tiger Sauce
1	teaspoon	five-spice powder
8	ounces	no salt added tomato sauce
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1 1/2	pounds	potatoes -- peeled and cubed
3	cups	boiling water
1/2	teaspoon	salt
1/4	teaspoon	white pepper
2	tablespoons	butter
1	cup	Monterey Jack cheese -- shredded
1/2	cup	2% low-fat milk

Heat oven to 325°F.

Add potatoes to boiling water and cook for 15 minutes or until tender. Drain. Add salt, white pepper, cheese, milk and butter. Whip until smooth and set aside.

In 12 inch frying pan or Dutch oven add vegetable oil and heat until oil shimmers. Add ground beef, mushrooms, Asian Seasoning, onions, garlic and ginger. Cook until no pink is left in the meat and the vegetables are softened.

Add water chestnuts, bamboo shoots and mixed vegetables. Cook until vegetables are warmed through.

Mix soy sauce, 5 spice powder and Tiger Sauce into the tomato sauce and add to meat and vegetable mixture. Heat until boiling.

Put the meat and vegetable mixture into a 2 quart casserole dish. Spread mashed potatoes on top. Cover and bake for 35 to 40 minutes.

Makes 8 servings.

Per Serving: 380 Calories; 19g Fat (45.3% calories from fat); 20g Protein; 33g Carbohydrate; 5g Dietary Fiber; 61mg Cholesterol; 1673mg Sodium. Exchanges: 1 Grain (Starch); 2 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.