1. Place potatoes in large saucepan and cover with cold water. Bring potatoes to a boil and cook until fork-tender, about 15 minutes.
2. Preheat oven to 400°F. Spray 8-inch baking dish with cooking spray. Cook ground beef and onion in large skillet over medium heat until crumbled and brown. Stir in flour and cook 1 minute.
3. Stir in vegetables, tomato paste, beef broth, Worcestershire sauce, thyme and pepper and cook until thickened, about 5 minutes. Pour into baking dish.
4. Drain potatoes and return to pot. Mash potatoes with butter, sour cream and salt. Stir in 1/2 cup cheese. Spread potatoes over beef. Sprinkle remaining cheese on top. Bake 20 to 25 minutes, until bubbly and lightly browned. Garnish with parsley and serve.
- 23 g Total Fat
- 12 g Saturated Fat
- 88 mg Cholesterol
- 745 mg Sodium
- 37 g Carbohydrates
- 5 g Dietary Fiber
- 5 g Sugars
- 25 g Protein
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Nutritional Information
- 23 g Total Fat
- 12 g Saturated Fat
- 88 mg Cholesterol
- 745 mg Sodium
- 37 g Carbohydrates
- 5 g Dietary Fiber
- 5 g Sugars
- 25 g Protein
Directions
1. Place potatoes in large saucepan and cover with cold water. Bring potatoes to a boil and cook until fork-tender, about 15 minutes.
2. Preheat oven to 400°F. Spray 8-inch baking dish with cooking spray. Cook ground beef and onion in large skillet over medium heat until crumbled and brown. Stir in flour and cook 1 minute.
3. Stir in vegetables, tomato paste, beef broth, Worcestershire sauce, thyme and pepper and cook until thickened, about 5 minutes. Pour into baking dish.
4. Drain potatoes and return to pot. Mash potatoes with butter, sour cream and salt. Stir in 1/2 cup cheese. Spread potatoes over beef. Sprinkle remaining cheese on top. Bake 20 to 25 minutes, until bubbly and lightly browned. Garnish with parsley and serve.