Post by Mark on Aug 2, 2017 21:47:22 GMT
Adapted from myrecipes
This variation of traditional British 'pub fare' is comfort food at its best. They're sure to be coming back for second helpings. Although ground beef is traditional in this dish, ground turkey may be used as well, if one should desire.
Ingredients
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- Cooking spray
- 1 1/2 cups chopped onion
- 1/2 cup chopped carrot
- 1 (8-ounce) package cremini or button mushrooms, thinly sliced
- 1 pound extra-lean ground beef
- 2 tablespoons no-salt-added tomato paste
- 1 cup fat-free, lower-sodium beef broth
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 3 cups leftover mashed potatoes
- 3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
- Paprika (optional)
Directions
- Preheat oven to 350°F (175°C).
- Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet.
Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and
pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly. - Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the
potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired.
Bake at 350°F (175°C) for 20 minutes or until bubbly.
Tip - Brown the crust under the broiler for a minute or two, if you like.