18 oz lean ground beef
1 cup chopped onion
1 cup sliced, steamed carrots
1 cup sliced mushrooms
1 cup canned ready cut tomatoes
1 1/2 teaspoon worcestershire sauce
1/2 teaspoon dried rosemary
2 1/2 tablespoon flour
1 cup beef broth or bouillon
5 small potatoes
4 tablespoon diet margarine
1/4 cup non-fat milk, heated
1/4 cup chopped parsley salt and pepper to; taste
1> In large non-stick skillet coated with non-stick spray, saute ground ground beef and onion until well cooked. Drain off fat.
2> Add carrots, mushrooms, tomatoes, Worcestershire sauce, and rosemary. Simmer uncovered about 10 min.
3> In small container with lid, shake together beef brothand flour.
4> Stir liquid into meat mixture and continue to cook until it thickens, about 5 min.
5> Meanwhile, peel potatoes and cut in half. In large sauce pan boil potatoes for about 15 min. or until tender.
6> Drain potatoes and mash thoroughly.
7> Mash in diet margarine and milk. Add parsley and beat until potatoes are light and fluffy. Season totaste with salt and pepper.
8> Preheat oven to 450 degrees.
9> In 2 quart casserole coated with non-stick spray, place meat mixture. Cover with mashed potatoes or use a pastry tube to pipe on potatoes as a border.
10> Bake for about 20 min. or until potatoes is golden brown.
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