SHEPHERD’S PIE approx: 8-10 servings

5 medium Potatoes-peeled and chopped; ¾ cup Skim Milk; 3 TBSP Unsalted Margarine; Ground Black Pepper-to taste; 3 cloves Garlic-minced; Serrano peppers-minced (to taste); 3 TBSP Olive Oil; 1 Onion-chopped; 1 ½ LBS Ground Round; 2 TBSP flour; 3 TBSP Worcestershire Sauce

Boil potatoes until almost done. Drain and transfer to a large mixing bowl. Add butter and milk to potatoes. Mash then beat with electric mixer until creamy. Set Aside.

Saute´ ground beef and onion in hot oil until almost done. Add garlic and Serrano Peppers and sauté 1 minute more.

Mix in flour. Add Worcestershire sauce and black pepper. Cover and simmer 15 minutes. Meat should be moist but not wet.

Spoon meat into a two-quart casserole. Cover evenly with mashed potatoes.

Bake at 350° for 50 minutes or until edges bubble and a crust forms on the potatoes.