- 1 - 1 1/2 lbs. Yukon Gold potatoes, peeled, diced
- 3/4 cup fat free chicken broth
- 2 T reduced fat sour cream
- salt and pepper
- 1 lb. 95% lean ground beef
- 1 t oil
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, diced
- 8 oz. mushrooms, diced
- 10 oz. frozen mixed vegetables
- 2 T flour
- 1 cup fat free beef broth
- 2 t tomato paste
- 1 t Worcestershire sauce
- 1 t freshly chopped rosemary leaves
- 1 t freshly chopped thyme leaves
- kosher salt and pepper
Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 t salt and pepper, set aside.
Preheat oven to 400 degrees. 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 t 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 meet and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of a casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler for 1 to 2 minutes until the potatoes turn golden. Remove from oven and let cool 5 minutes before serving.