6 Servings 45 min Cook
3 Potato medium (2-1/4" to 3-1/4" dia) Potato
3/4 Cup Chicken Broth
2 Tbsp Sour Cream
1 Dash Salt
1 Dash Pepperr
1/2 Tsp Paprika
1 Lb Ground Beef
1 Tsp Flaxseed Oil
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1/2 Lb Mushrooms
1/2 Stalks, large (11 inches long) Celery
2 Tbsp Wheat Flour
1 1/4 Cup Mixed Vegetables
1 Cup Beef Broth Or Bouillon Canned Soup
2 Tsp Tomato Paste
1 Tsp Worcestershire Sauce
1 Tsp Rosemary
2 Tsp Thyme
1 Dash Salt
1 Dash Pepper
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
Preheat oven to 400 degrees F.
In a large sauté pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks.
Season with 1/2 tsp salt and pepper, to taste.
When cooked, set aside on a plate.
Add the oil, onion, garlic, mushrooms, and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well.
Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish.
Top with mashed potatoes and sprinkle with paprika.
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5 minutes before serving.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2010/03/shepards-pie-lightened-up.
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