- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2010
- 1 tablespoon vegetable oil
- 1 onion diced
- 2 large carrots peeled and diced
- 2 cloves garlic minced
- 1 lb lean ground beef
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons tomato paste
- 1 1/3 cup sodium-reduced beef broth
- 1 tablespoon Worcestershire sauce
Cheddar Mashed Potatoes:
- 2 lbs boiling potatoes (4 or 5), peeled
- 1 cup milk
- 1 cup shredded extra-old Cheddar cheese
MethodCheddar Mashed Potatoes: In large saucepan of boiling salted water, cook potatoes until tender, about 10 minutes. Drain and set aside.
In same saucepan, heat milk to scalding; remove from heat. Add potatoes; mash with potato masher. Beat with electric beater until smooth. Stir in cheese.
Meanwhile, in large skillet, heat oil over medium heat; cook onion, carrots and garlic, stirring occasionally, until softened, about 5 minutes. Add beef, thyme, salt and pepper; cook, stirring, until meat is no longer pink. Stir in tomato paste.
Stir in broth and Worcestershire sauce; bring to boil. Cover, reduce heat and simmer over medium heat for 15 minutes.
Pour meat mixture into 6-cup (1.5 L) casserole dish. Spread mashed potatoes evenly over top. Bake in 400°F (200°C) oven until bubbly and browned, about 20 minutes.
Nutritional facts Per each of 6 servings: about
- Sodium 470 mg
- Protein 24 g
- Calories 407.0
- Total fat 20 g
- Potassium 864 mg
- Cholesterol 68 mg
- Saturated fat 9 g
- Total carbohydrate 33 g
- Iron 18.0
- Folate 13.0
- Calcium 21.0
- Vitamin A 61.0
- Vitamin C 20.0