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Ingredients
- 1 1/2 lb extra-lean (at least 90%) ground beef
- 1 Large onion, chopped (1 cup)
- 1 Cup chopped carrots
- 1 Clove garlic, finely chopped
- 1 Can (14 oz) reduced-sodium fat-free beef broth
- 1/4 Cup tomato paste
- 1 Tablespoon Worcestershire sauce
- 1 1/4 Teaspoons salt
- 1/2 Teaspoon dried thyme leaves
- 4 1/2 Teaspoons flour
- 4 1/2 Teaspoons water
- 1/2 Cup frozen (thawed) chopped spinach, squeezed to drain
- 3 Cups cubed peeled Yukon Gold potatoes (about 1 1/2 lb)
- 3 Cups cubed peeled sweet potatoes
- 1/3 Cup low-fat (1%) milk
- 2 Tablespoons light stick butter
Details
Servings 8
Level of difficulty Average
Preparation time 30mins
Cooking time 1mins
Cost Average budget
Preparation
Step 1
1. Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
2. In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
3. Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.
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