Shepherd's Pie!!! Another winner!

Shepherd's Pie
Recipe is from Weight Watchers Simply Delicious Cookbook!

Yield: 6 servings
NI: 269 calories, 7g fat, 5g fiber (5 pts)

Ingredients:
3 large potatoes (1.5 lb), cut in chunks (I left peels on)
1 tsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1/2 pound lean ground beef (10% or less fat)
1/2 pound lean ground lamb (I used extra lean ground turkey)
1 (14 1/2-ounce) can diced tomatoes in juice
1c frozen peas, thawed (I used 1/2c frozen peas, 1/2c frozen corn)
1 tsp salt
1/4 tsp pepper
/2 tsp dried oregano
1/2 tsp dried thyme
1/2c plain nonfat yogurt
1 tsp butter (I used becel)

Instructions:

Preheat the oven to 375 degrees F. Cook the potatoes in water to cover in a large pot until tender.

Meanwhile, heat a large nonstick skillet. Swirl in the oil, then add the onion and garlic. Saute until softened, 3-5 minutes. Add the beef and lamb and brown, breaking it apart with a spoon, about 5 minutes. Drain all excess fat from the skillet.

Stir in the tomatoes, peas, 1/2 tsp of the salt, 1/8 tsp of the pepper, the oregano, and thyme; bring to a boil. Reduce the heat and simmer, stirring occasionally, about 10 minutes.

Drain the potatoes and return them to the saucepan. Mash in the yogurt, butter, the remaining 1/2 tsp salt and 1/8 tsp pepper.

Spread the meat mixture in a 10-inch deep-dish pie plate or other 1 1/2 quart baking dish. Spread the mashed potatoes evenly over the meat. Bake until the potatoes begin to brown and the filling is bubbly, about 20 minutes. Let stand 10 minutes before serving.