My version serves 8 and is 7 PP each.
- 1-1/2 lbs Russet potatoes, diced (I like to leave the skins on but you can peel it if you want).
- You can also try using half of the potatoes and the other half mashed cauliflower. Adds to your veggie count.
- 3/4 cup fat free chicken broth
- 2 tbsp fat free milk (I didn't have sour cream so I just used milk)
- salt and pepper
- paprika
- 1-1/2 lb extra lean ground beef
- 1 tsp oil
- 1 medium onion, diced
- 2 carrots, diced
- 1 celery stalk, chopped
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables (corns, peas)
- 2 tbsp flour
- 1 cup fat free, less sodium beef broth
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dijon mustard
- 1 tsp freshly chopped rosemary leaves
- salt and pepper
Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, milk, salt and pepper.
Preheat oven to 400°.
In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion, carrots and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, dijon mustard, chopped meat and mix well. Simmer on low about 5-10 minutes.The sauce will thicken up quickly.
Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.
Preheat oven to 400°.
In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion, carrots and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, dijon mustard, chopped meat and mix well. Simmer on low about 5-10 minutes.The sauce will thicken up quickly.
Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving.
Good Luck!