Sheppard's Pie

Today I'm making a Sheppard's Pie. It's a Rachael Ray recipe, can use ground turkey, but I use ground sirloin, 96% fat free.Brown the meat with minced garlic and diced onions (just as many as you like). Add salt and pepper to taste. When the meat is almost done, add a some Worcestershire Sauce, as much or as little as you like. Remove the beef, deglaze the pan with red wine, beef broth or just add a little olive oil and sauté mushrooms. When the mushrooms are nearly done, salt and pepper them and add some more Worcestershire sauce. Then add beef broth, and some flour to make a thick mushroom gravy.Add the browned meat to the bottom of a round, deep casserole dish, top with the mushroom gravy.

Meanwhile in a deep pot, add Yukon gold (any potato you like) that's been cubed into cold water. Bring to boil, boil until fork tender. (Once the water boils, add salt to the pot.) Mash the potatoes, add skim milk (or milk or cream) 1 tbs butter, and add as much or as little 'gorgonzola cheese as you like to the potatoes. Top the meat and gravy with the potatoes. (Optional to add some more mozzarella, or any kind of cheese you like to the top of the potatoes) and bake off at 350 for about 20 minutes, until there is a crust on top and the cheese on top is melted.