6 Servings
1 pound lean ground beef
1 cup beef broth
1 teaspoon freshly ground
black pepper, (optional)
2 bay leaves
2 whole cloves
dash thyme
1 cup
sliced carrots
1 cup sliced onions
1 cup sliced mushrooms
1 cup diced celery
1
cup whole kernel corn
vegetable oil spray
1/2 cup beef broth
1 1/4 tablespoons
flour
1 pound cooked and diced potatoes
1 tablespoon margarine
1/2 cup skim
milk
1 tablespoon chives, chopped
4 ounces part skim mozzarella cheese, shredded
Brown beef in a skillet over medium-high heat. Drain beef of excess fat through
a colander lined with paper towels. Wipe skillet with fresh paper towel. Return beef
to skillet and add 1 cup of broth, pepper, bay leaves, cloves and thyme. Cover and
simmer 30 minutes. Add carrots, onion, mushrooms, celery and corn. Cover and simmer
until vegetables are tender. Preheat oven to 375F. Lightly spray an ovenproof dish
with vegetable oil.
In a small bowl, gradually add 1/2 cup broth to flour, stirring
constantly to form a smooth paste. Add to beef and vegetables. Simmer 5 minutes,
or until slightly thickened. Mash potatoes with margarine, skim milk and chives.
Place
meat mixture on bottom of casserole dish. Top with mashed potatoes and sprinkle mozzarella
cheese all over. Bake 10 minutes and serve hot.
Amount Per Serving
Calories 396 Calories from Fat 161
Percent Total Calories
From:
Fat 41% Protein 25% Carb. 34%
Nutrient Amount per Serving Value
Total Fat 18 g 27%
Saturated Fat 7 g 35%
Cholesterol 64 mg 21%
Sodium 492 mg 20%
Total Carbohydrate 34 g 11%
Dietary Fiber 2 g 7%
Sugars 0 g
Protein 25 g
Vitamin A 112% Vitamin C 34% Calcium 0% Iron 18%
