refrigerated butter-flavored cooking spray

1	cup (300 g), chopped onion

1 1/4

pounds (600 g) ground sirloin

1/2	cup (120 ml) fat-free canned beef broth

2	teaspoons (10 ml) Worcestershire sauce

1	tablespoon (15 ml) tomato paste

freshly ground pepper

1 1/2

pounds (720 g) russet potatoes, pealed and cut into equal size pieces

3	cloves garlic, cut in half

1/4	cup (60 ml) skim milk

2	fluid ounces (60 ml) egg substitute

freshly ground pepper

1/4	teaspoon (1.25 ml) kosher salt (optional)

1	cup (150 g) thawed frozen baby peas

1. Preheat oven to 425°F (220°C), Gas Mark 7.
2. Coat a nonstick skillet with cooking spray. Add the onions, and sauté until they wilt. Add the meat and cook, separating with a wooden spoon until meat has turned brown. Strain the beef mixture of all fat and liquid. Return to the skillet. Add the broth, Worcestershire sauce, tomato paste, and pepper. Set aside.
3. Boil the potatoes with the garlic in lightly salted water until done. Drain the potatoes and remove the garlic. Mash the potatoes with the milk and egg substitute. Season with pepper and salt (if using).
4. Place the meat mixture in the bottom of oven proof casserole. Top with peas and then spread with mashed potatoes. Coat with cooking spray. Bake for 15 to 20 to 25 minutes until heated through and top is nicely browned.