Preheat the oven to 375°F, and spray a 13 x 9-inch baking dish with nonstick cooking spray.
Prepare the Home-Style Mashed Potatoes (page 221) according to the recipe’s directions.
Heat the canola oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef to the skillet, and brown well, crumbling the beef as it cooks.
Add the onion, carrots, celery, salt, pepper, and garlic powder to the skillet, and sauté for 5 minutes, or until onions are translucent and celery begins to soften. Stir the flour into the beef and vegetables, and sauté for 1 minute.
Add the beef broth, Worcestershire sauce, and peas to the skillet, and bring to a simmer. Let simmer for 5 minutes, or until the sauce has slightly thickened and the carrots are tender.
Spread the beef and sauce mixture evenly across the bottom of the prepared baking dish. Spoon the Home-Style Mashed Potatoes over the top of the beef, and spread to even out.
Bake, uncovered, for 30 minutes, or until the top of the potatoes has lightly browned. Let cool for 10 minutes before slicing. For 100 calorie portions, slice into 32 sections by cutting 4 rows by 8 rows.