A twist on traditional Shepard's Pie

Upside-Down Shepherd's Pie recipe

1 package (20 ounces) refrigerated mashed potatoes

1 pound lean (90 percent) ground beef

1 tablespoon margarine or butter

1 cup chopped onions (half a 10-ounce bag)

1/3 cup ketchup

1 teaspoon dried dill weed

1/2 cup loosely packed fresh parsley leaves, chopped

1/3 cup reduced-fat sour cream

Dill sprigs for garnish

1. Preheat oven to 450 degrees Fahrenheit. Spray 1 1/2-quart ceramic or glass baking dish or deep-dish pie plate with nonstick cooking spray. Press cold mashed potatoes onto bottom and up sides of casserole. Bake potato crust 20 minutes or until edge is golden.

2. Meanwhile, heat 10-inch skillet over medium-high heat until hot. Add ground beef and cook 4 to 5 minutes or until beef is no longer pink, breaking it up with side of spoon. Then spoon beef into paper-towel-lined bowl to drain.

3. In same skillet, melt margarine over medium heat. Add onions and cook 6 to 7 minutes or until tender and golden, stirring occasionally. Return beef to skillet with onions. Stir in ketchup and dried dill. Reduce heat to low; stir in parsley and sour cream.

4. Spoon ground-beef mixture into mashed-potato crust; garnish with dill sprigs to serve. Makes four main-dish servings.

Each serving: About 490 calories, 26 grams protein, 31 grams carbohydrate, 29 grams total fat (12 grams saturated), 3 grams fiber, 94 milligrams cholesterol, 945 milligrams sodium.

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