This recipe gives a healthy twist to a tried-and-true comfort food. Who doesn’t like beef or potatoes, or the two together? It packs a lot of flavor without as much of the bad stuff. The mashed potato is what makes the dish, in my opinion, so if you can’t get that right, you should probably just start over.
- 1 1/2 lbs Yukon Gold potatoes, peeled and diced
- 3/4 cup fat free chicken broth
- 2-3 tbsp fat free sour cream
- salt and pepper
- 1 lb 95% lean ground beef
- 1 tsp oil
- 1 medium onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, diced
- 1 cup mushrooms, diced
- 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
- 2 tbsp flour
- 1 cup fat free beef broth
- 2 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp freshly chopped rosemary leaves (We usually substitute with dried herbs.)
- 1 tsp freshly chopped thyme leaves (We usually substitute with dried herbs.)
- salt and pepper, to taste
- Preheat oven to 400°F.
- Boil potatoes in water until soft. Drain and mash with chicken broth, sour cream, salt and pepper.
- In a large pan, brown meat and season with salt and pepper. When cooked, set aside.
- Discard any fat in the pan and add oil, onion, and garlic and saute on medium heat for about 2 minutes.
- Add mushrooms and celery and saute for another 3-4 minutes.
- Add flour, salt, and pepper and mix well.
- Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, and chopped meat and mix well.
- Simmer on low for about 5-10 minutes.
- Spread the meat mixture on the bottom of a 11×7 glass baking dish, or any large baking dish you have.
- Top the meat mixture with mashed potatoes, and use a fork to scrape the top to make ridges, then sprinkle with paprika.
- Bake for 20 minutes or until potatoes turn golden and voilá!
Source: Modified from Skinnytaste.com
WeightWatchers® PointsPlus™: 7 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.