Shepherd's Pie Peppers

Ingredients

• 0.8 cup beef broth fat-free
• 0.3 teaspoon pepper black
• 1 tablespoon cornstarch 
• 0.5 cup milk fat-free
• 1 pound bell peppers green
• 0.3 cup onion chopped
• 1 Dash paprika 
• 2 teaspoons parmesan cheese grated
• 0.7 cup peas-carrots mix shopping list frozen
• 1 cup potatoes frozen mashed
• 0.1 teaspoon salt 
• 6 ounces rump steak boneless lean cut into 3/4-inch cubes
• 2 tablespoons tomato paste 
• 1 tablespoon water 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• baking pan
• microwave

Directions

1. Preheat oven to 40
2. Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
4. Add lamb; cook 6 minutes or until browned, stirring frequently.
5. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
6. Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes.
7. Combine cornstarch and water, stirring well with a whisk.
8. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers.
9. Place stuffed peppers in an 8-inch square baking dish, and set aside.
10. Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute.
11. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray.
12. Combine the cheese and paprika; sprinkle over potato mixture.
13. Bake at 400 for 20 minutes or until potatoes are golden.