A homey, comfort food type of meal that makes great use of leftover mashed potatoes. Keep this one in mind after Thanksgiving!
serves 6 ( 8 points +)
- 1 T. flour
- 1 T. butter, softened
- 1-1/2 c. chopped onion
- 1/2 c. chopped
- 1 ( 8 oz) package fresh sliced mushrooms
- 1 lb. lean ground beef ( 90-93% lean)
- 2 T. tomato paste
- 1 c. fat-free beef broth
- 1/4 tsp. pepper
- 1/4 c. chopped, fresh flat-leaf parsley
- 1 T. fresh thyme leaves
- 1/2 tsp. salt
- 3 c. leftover mashed potatoes
- 3/4 c. reduced fat cheddar cheese, divided
Preheat oven to 350 and spray a 2 quart glass baking dish with nonstick spray.
Combine flour and butter; stir well. Heat a large nonstick skillet over medium heat. Coat pan with cooking psray. Add onion and carrot; saute 5 minutes. Add mushrooms and saute for 5 minutes or until browned. Remove vegetables from skillet. Add beef to pan and cook until broned, stirring to crumble. Stir in tomato past and cook 3 minutes. Stir in broth and pepper. Return bevetables to pan and bring to a simmer. Stir in parsley, theym and salt. Add flour mixture and stir until thickened. ( about 1 minute)
Spoon meat mixture into baking dish. Spread evening. Combine potatoes and half of the cheese. Spread potato mixture over meat mixture. Top with remaining cheese. Sprinkle with paprika. Bake 20 minutes or until bubbly.
adapted from "Cooking Light"