WW Mini Shepherd’s Pies

 
4  Smart points in book pg 100                                                                                     
    1 1⁄4pound(s)uncooked Yukon gold potato(es), cut into 1-inch pieces
    1tsptable salt, divided
    1mediumuncooked scallion(s), finely chopped
    2⁄3cup(s)fat free skim milk
    1pinchblack pepper
    1spray(s)cooking spray
    3⁄4pound(s)uncooked 93% lean ground beef
    1smalluncooked onion(s), finely chopped
    2mediumuncooked carrot(s), finely chopped
    1clove(s)garlic clove(s), minced
    2 1⁄2tspgarlic herb seasoning
    1cup(s)no salt added canned tomato sauce
    1 1⁄4cup(s)frozen cut green beans, thawed
    6Tbsplow fat shredded cheddar cheese
    Preheat oven to 400ºF. Place six 6-oz ramekins on a rimmed baking sheet; set aside.
    Place potatoes in a saucepan; add enough water to cover them and stir in 1/4 tsp salt. Bring to a boil over high heat; reduce heat to medium-low and simmer, covered, until tender, about 12 to 15 minutes. Drain potatoes and return to saucepan; stir in scallions, milk, 1/4 tsp salt and pepper. Mash with a potato masher until somewhat smooth; set aside.
    Meanwhile, coat a nonstick skillet with cooking spray; set over medium-high heat. Add beef, onion, carrot, garlic, garlic seasoning and remaining 1/2 tsp salt; sauté, breaking up beef, until onions are translucent and carrots are just tender, about 10 minutes. Stir in tomato sauce; remove from heat.

    Spoon about 1/2 cup beef mixture into each ramekin. Top each with a layer of green beans and a layer of mashed potatoes; sprinkle each with a Tbsp cheese. Bake until heated through, about 20 minutes.