Shepherd's Pie

2 tbsp flour
1 cup chicken broth
1 tsp soy sauce
10 oz boneless, skinless chicken breast, cubed and cooked
2 carrots, sliced and blanched
1 cup chopped fresh spinach leaves
1/2 cup chopped onion
1/2 cup thawed frozen corn
1/2 cup fat free evaporated milk
1 tsp thyme
1/2 tsp marjoram
12 oz potatoes, peeled, cooked and mashed
1 tbsp parmesan cheese
1/4 tsp paprika

In small saucepan combine 1 tbsp flour, broth, soy sauce and 1/4 cup water. Whisk and bring to a boil. Reduced heat and simmer, stirring constantly until thickened, 3-5 minutes. Preheat oven to 400, spray a 2 quart casserole dish with nonstick spray. In a large bowl combine chicken and remaining 1 tbsp flour. Stir in carrots, spinach, onions, corn, milk, thyme, marjoram and sauce. Transfer to prepared casserole dish. Top with potatoes; spreading to cover filling. Sprnkle with cheese and paprika. Bake 30-35 minutes or until potatoes are golden.

1/4=240 calories/3 g. fat/4 g. fiber