If you spent your days chasing sheep, maybe — just maybe — you could wolf down the classic version of this dish and stay slim. But the ground lamb alone contains more than three and a half times the fat of our whole casserole. This scrumptious redo — rich in protein, fiber, and six types of vegetables — trims the calories from 730 to a mere 350 per serving. It's smart fuel for modern women, no matter what field they work in.
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1% low-fat milk
Neufchâtel, reduced-fat cream cheese
salt and pepper
97% extra-lean ground beef
large celery stalks
dry white wine
fresh thyme leaves
package frozen peas
package frozen corn
In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well; return to saucepan. Add milk, cream cheese, and 1/4 teaspoon each salt and freshly ground black pepper; mash until smooth.
Preheat oven to 425 degrees F. Heat 12-inch skillet on medium-high until hot. Add beef and 1/4 teaspoon each salt and freshly ground black pepper; cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top; spread to cover filling. Bake 25 minutes or until top is golden brown.