Ingredients
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1 tablespoon canola oil
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2 large carrots, chopped
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1 medium onion, chopped
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1 lb extra lean ground beef
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2 tablespoons Worcestershire sauce
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1/2 teaspoon dried rosemary
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1 teaspoon dried basil
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1/2 tablespoon dried parsley
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1/2 teaspoon pepper
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1/4 cup tomato paste
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1 cup fat free low-sodium beef broth
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1 (16 ounce) can peas, drained
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2 lbs potatoes, peeled and cut into 1 inch slices
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1 cup skim milk
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1 tablespoon light butter
Instructions
- In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes).
- Turn heat up to medium, and add in ground beef. Cook until no longer pink.
- Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes.
- While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher.
- Preheat oven to 400 degrees.
- Pour meat and vegetable mixture into a 13x9 casserole baking dish. Top with mashed potatoes.
- Bake in oven for about 20 minutes until potato topping begins to golden up.