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| INGREDIENTS |
| 1 1/2 lb. |
peeled white potatoes |
| 2 tbsp. |
unsalted butter |
| 1/4 c. |
1% milk |
| 1 lb. |
lean ground beef |
| 3 |
cloves garlic, minced |
| 8 oz. |
sliced mushrooms |
| 2 tbsp. |
fresh parsley, minced |
| 1/8 tsp. |
Worcestershire sauce |
| 1/8 tsp. |
pepper |
| 1 c. |
brown gravy |
| 1 |
(14.5)can low-sodium diced tomatoes |
| 1 |
(10 ounce) box frozen green baby peas |
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| RECIPE |
- Preheat oven to 400º F.
- Boil potatoes until tender. Drain.
- Add butter and milk and mash. Set aside.
- Sauté beef until almost done. Add garlic and sauté for 2 minutes.
- Stir in mushrooms, parsley, tomato paste, Worcestershire, pepper, gravy and tomatoes.
- Add peas and cook for 5 minutes to get chill off.
- Place mixture in 2-quart ovenproof casserole.
- Top with potatoes, sealing edges.
- Bake for 40 minutes or until top is crispy brown.
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| SERVING SUGGESTION |
SERVING SIZE:
1¼ cup
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
280 |
|
| Total Fat |
7 g |
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| Sodium |
620 mg |
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| Total Carbohydrates |
30 g |
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| Fiber |
5 g |
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| Protein |
22 g |
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