Shepherds Pie

1 1/2 pounds potatoes, peeled
1/4 cup skim milk
Freshly ground pepper to taste
1 pound very lean ground sirloin
1 large onion, finely chopped
1 large bell pepper, chopped
3 medium carrots, chopped
1/2 cup green peas, fresh or frozen
1 medium tomato, chopped
1/4 cup chopped fresh parsley
3/4 cup homemade Chicken Stock
1/2 tsp salt
Freshly ground black pepper to taste
2 tbsp Worcestershire sauce
1 tbsp cornstarch
2 tbsp cold water

Boil potatoes until tender. Mash together with skim milk and pepper until smooth; keep warm.
Preheat oven to 350 F. Heat a heavy, nonstick skillet, at least 10 inches in diameter, over medium-high heat.
Add ground beef and saute, stirring occasionally, 4 to 5 minutes, or until meat is no longer pink. Pour contents of pan into a strainer or colander lined with paper towels.
Allow fat to drain out. Return meat to pan, add onion and cook until onions are traslucent, 4 to 5 minutes. Add bell pepper, carrots, peas, tomato, parsley, chicken stock, salt, pepper and Worcestershire sauce.
Simmer, uncovered, 15 minutes. Dissolve cornstarch in water and stir into meat mixture. Spoon into an ungreased 10 x 10 x 2-inchor 9 x 11 x 2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture.
Bake 30 to 35 minutes, or until lightly browned.