Minutes Prep time: 20
Minutes Total time: 45
Servings: 6
Difficulty: Intermediate
4 medium baking potatoes (1-1/2 pounds), peeled
PAM® Original No-Stick Cooking Spray
1 pound ground round beef (85% lean)
1 small onion, chopped (1 cup)
2 tablespoons all-purpose flour
1-1/2 cups Birds Eye® Mixed Vegetables
2 tablespoons Hunt's® Tomato Paste
1 cup lower sodium beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground black pepper
3 tablespoons butter
1/3 cup sour cream
1 teaspoon salt
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh parsley
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 198 mg | 20% |
| Carbohydrate | 38 g | 13% |
| Cholesterol | 87 mg | 28% |
| Total Fat | 23 g | 35% |
| Iron | 4 mg | 22% |
| Calories | 449 kcal | 22% |
| Sodium | 749 mg | 31% |
| Protein | 24 g | 49% |
| Saturated Fat | 12 g | 57% |
| Sugars | 5 g | 0 |
| Vitamin C | 15 mg | 25% |
Place potatoes in large saucepan and cover with cold water. Bring potatoes to a boil and cook until fork-tender, about 15 minutes.
Preheat oven to 400°F. Spray 8-inch baking dish with cooking spray. Cook ground beef and onion in large skillet over medium heat until crumbled and brown. Stir in flour and cook 1 minute.
Stir in vegetables, tomato paste, beef broth, Worcestershire sauce, thyme and pepper and cook until thickened, about 5 minutes. Pour into baking dish.
Drain potatoes and return to pot. Mash potatoes with butter, sour cream and salt. Stir in 1/2 cup cheese. Spread potatoes over beef. Sprinkle remaining cheese on top. Bake 20 to 25 minutes, until bubbly and lightly browned. Garnish with parsley and serve.
Cheesy Beef Shepherd’s Pie
