This scrumptious redo rich in protein, fiber, and six types of vegetables trims the calories from 730 to a mere 350 per serving.
- 2 pound(s) all-purpose potatoes, peeled and cut into quarters
- 1/2 cup(s) 1% low-fat milk
- 2 tablespoon(s) Neufchâtel, reduced-fat cream cheese
- Salt and pepper
- 1 pound(s) 97% extra-lean ground beef
- 2 large (10- to 12-ounce) onions, finely chopped
- 2 large carrots, finely chopped
- 2 large celery stalks, finely chopped
- 1/2 cup(s) dry white wine
- 1 1/2 teaspoon(s) fresh thyme leaves, chopped
- 1 package(s) (10-ounce) frozen peas, thawed
- 1 package(s) frozen corn, thawed
*1*.In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well; return to saucepan. Add milk, cream cheese, and 1/4 teaspoon each salt and freshly ground black pepper; mash until smooth.
*2*.Preheat oven to 425°F. Heat 12-inch skillet on medium-high until hot. Add beef and 1/4 teaspoon each salt and freshly ground black pepper; cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.
*3*.To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.
*4*.In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top; spread to cover filling. Bake 25 minutes or until top is golden brown.