Ingredients
1½lbsYukon Gold potatoes,peeled, diced
¾cupchicken broth,fat free
2tbspsour cream,reduced fat
salt and pepper
paprika
1lbground beef,95% lean
1tspoil
1medium onion,diced
1stalkcelery,chopped
2clovesgarlic,diced
8ozmushrooms,diced
10ozmixed vegetables,frozen, carrots, corn, peas, green beans, baby lima beans
2tbspflour,or use GF flour
1cupbeef broth,fat free
2tsptomato paste
1tspWorcestershire sauce
1tsprosemary leaves,freshly chopped
1tspthyme leaves,freshly chopped
kosher salt and pepper
Preparation
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 teaspoon salt and pepper, set aside.
Preheat oven to 400 degrees F.
In a large sauté 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.
