Shepherd's Pie

I changed the traditional Shepherd's Pie recipe a bit to incorporate more vegetables and use less potatoes.


4 servings
(For those of you doing 21-Day Fix: 1 1/2 red, 2 green, 1 yellow, 1 blue and 1 tsp per serving)

Ingredients:
1 lbs of 93% lean ground beef (you can also use ground turkey) (4 red containers)
2 cups of carrots and parsnips (2 green containers) - cooked and cut into cubes
1/2 onion - chopped
2-3 cloves of garlic - chopped
2 tbsp of Ricotta cheese (part skim)
Spices to taste (I used a sprinkle of garlic salt, as well as Mrs Dash Garlic & Herb)
4 slices of low sodium turkey bacon - cut into small squares
8 small red potatoes (4 yellow containers) - cooked
4 cups of cooked green beans (4 green containers)
1 cup of shredded cheese (3 blue containers) 
4 tsp of olive oil

Instructions:
Preheat the oven to 400F. In a pan, fry the bacon, onions and garlic, add the ground beef, season and brown the meat. Add the green beans and simmer until they are hot. Fill this meat-bean mix into a casserole dish. Mash the carrots, parsnips and potatoes. Mix in the Ricotta. Spread the mashed veggies on the meat. Sprinkle with the cheese and put in the oven. Bake for about 5 minutes. Then broil on high for about 5 minutes or until the cheese is melted.