8 oz pkg cremini or button mushrooms, thinly sliced
1 lb extra lean ground beef
2 Tbsp no salt added tomato paste
1 cup fat free, lower sodium beef broth
1/4 tsp freshly ground black pepper
1/4 cup chopped fresh parsley
1 Tbsp fresh thyme leaves
1/2 tsp salt
3 cups leftover mashed potatoes
3/4 cup shredded reduced fat sharp white cheddar cheese, divided
Paprika (optional)
Instructions
Preheat oven to 350.
Combine flour and butter; stir well. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute 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 ceramic or glass baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika if desired. Bake at 350 for 20 minutes or until bubbly.
Originally Submitted
3/23/2012
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