Ingredients

The following ingredients have 6 Servings
  • 1-1/2 lbs Yukon Gold potatoes (peeled, diced)
  • 3/4 cup fat free chicken broth
  • 2 tbsp reduced fat sour cream
  • salt and pepper
  • paprika
  • 1 lb 95% lean ground beef
  • 1 tsp oil
  • 1 medium onion (diced)
  • 1 celery stalk (chopped)
  • 2 cloves garlic (diced)
  • 8 oz mushrooms (diced)
  • 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
  • 2 tbsp flour (or use GF flour)
  • 1 cup fat free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped thyme leaves
  • kosher salt and pepper

Instruction

  • Boil potatoes in a medium pot of salted water until cooked and soft.
  • Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
  • Preheat oven to 400°F.
  • In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
  • When cooked, set aside on a plate.
  • Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
  • Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  • Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
  • Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  • Remove from oven and let it cool 5 minutes before serving.