18 oz Lean ground beef 2 1/2 T Flour
1 c Chopped onion 1 c Beef broth or bouillon
1 c Sliced, steamed carrots 5 sm Potatoes
1 c Sliced mushrooms 4 T Diet margarine
1 c Canned ready cut tomatoes 1/4 c Non-fat milk, heated
1 1/2 t Worcestershire sauce 1/4 c Chopped parsley
1/2 t Dried rosemary -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.
Makes 6 servings
Yields
1 servings