Prep: 25 minutes plus standing
Bake: 20 minutes • Serves: 8
2 pounds extra lean ground beef
3 garlic cloves
5 tablespoons all-purpose flour
3 tablespoons tomato paste
1-1/2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1-1/2 teaspoons ground black pepper
1 cup less-sodium beef broth
1 package (8 ounces) sliced white mushrooms
1 medium onion, diced
2-1/2 cups frozen peas and carrots
1 container (24 ounces) prepared mashed potatoes
1. Preheat oven to 425°. Spray 13 x 9-inch glass or ceramic baking dish with cooking spray. In large nonstick skillet, cook beef and garlic over medium-high heat 7 minutes or until beef is no longer pink, stirring frequently. Stir in 3 tablespoons flour, tomato paste, thyme, 1/2 teaspoon salt and 3/4 teaspoon pepper. Reserve 2 tablespoons broth; stir remaining broth into skillet. Heat to a simmer; cook 2 minutes. Spread beef mixture in bottom of prepared dish.
2. In same skillet, cook mushrooms, onion, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper over medium-high heat 5 minutes or until onion and mushrooms are tender, stirring occasionally. Fold in peas and carrots, and remaining 2 tablespoons flour and 2 tablespoons broth. Spread vegetable mixture over beef mixture.
3. In medium microwave-safe bowl, heat potatoes in microwave oven on high 1 minute to soften. Stir potatoes; spread over vegetable mixture.
4. Bake pie 20 minutes or until sides begin to bubble; let stand 15 minutes before cutting into 8 pieces.
Approximate nutritional values per serving (1 piece):
306 Calories, 11g Fat, 5g Saturated Fat, 84mg Cholesterol, 1015mg Sodium,
26g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 27g Protein
To brown top of finished pie, place oven rack about 8 inches from source of heat and preheat broiler. Lightly spray mashed potato topping with butter flavored cooking spray and heat under broiler 2 minutes or until lightly browned.