Light Shepherd's Pie

Ingredients:

• 220 g of ground turkey, 7% fat
• 220 g of ground beef tenderloin, 10% fat
• 0.6 kg small red potatoes
• 2 tbsp. l. olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 2 large tomatoes, cut into pieces
• 1.5 tbsp chili spice mix
• 1.5 cups frozen green peas
• 0.5 cup warm low-fat milk
• 1/3 cup shredded reduced-fat cheddar

Preparation:

1. Place the potatoes in a microwave-safe bowl with 2 tablespoons of water; cover and microwave until tender, 8-10 minutes. Let stand, covered, until ready to mash.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon salt. chili spice mixes and 0.5 teaspoon salt, cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish.
3. In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the ground meat, the remaining 3/4 teaspoon chili powder, and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until darkened, about 4 minutes. Add the peas and 1/4 cup water; simmer for 2 minutes. Transfer the vegetables to a baking dish and cover to keep warm.
4. Preheat the oven to broil. Add milk and 1/4 teaspoon salt to the potatoes and mash thoroughly; mix in the cheese. Spoon the mashed potatoes over the meat and broil until golden brown, 1-2 minutes.