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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I found this recipe in a Kraft Food & Family magazine and adapted it slightly to fit our tastes. I decreased the amount of beef stock and added the W sauce to make it slightly richer and thicker. DBF ate 2/3 of the pan the first time I made this, so it is definitely a hit around here. For faster prep, use leftover mashers. You could probably also use potato flakes, but I don't like those so I haven't tried it that way. DBF likes to eat his pie with HP sauce; I like it the way it is. Ingredients:
1 1/4 lbs red potatoes, cut into chunks |
3 garlic cloves, peeled |
3/4 cup reduced-fat sour cream |
1/2 cup reduced-fat cheddar cheese, divided |
1 lb extra lean ground beef |
2 tablespoons flour |
4 cups frozen mixed vegetables, thawed |
1/2 cup beef stock |
3 tablespoons ketchup |
3 tablespoons worcestershire sauce |
Directions:
1. In a large saucepan, cover potatoes and garlic with water. Bring to a boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup cheddar cheese.
2. Preheat oven to 375 degrees.
3. Brown meat in large non-stick skillet. Stir in flour; cook 1 minute. Add vegetables, broth, and ketchup; continue cooking 5 minutes.
4. Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes.
5. Bake 18 minutes; sprinkle with remaining cheese.
6. Bake an additional 2 minutes or until heated through and cheese is melted.
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