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Ingredientes
- 1 1/4 lb grnd beef, extra lean
- 1 Tbsp. extra virgin olive oil
- 3 ounce baby carrots -- diced
- 8 ounce mushrooms -- sliced
- 1 c. celery -- diced
- 1 c. frzn green peas
- 1 c. frzn corn
- 1 sm onion -- diced
- 2 clv garlic -- chopped
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce
- 1/4 c. red wine or possibly beef broth
- 1/2 tsp seasoned salt
- 1/4 tsp seasoned pepper
- 1/2 tsp allspice
- 1 Tbsp. cornstarch
- 1 1/2 lb potatoes peeled and cubed
- 1/2 c. low-fat lowfat sour cream
- 1 c. low sodium cheddar cheese shredded
- 1/2 tsp salt
- 1/4 tsp white pepper
Direcciones
- Add in potatoes to boiling water. Cook 15 min or possibly till tender. Drain. In a separate pan cook carrots in boiling water. Drain.
- Mash potatoes with lowfat sour cream, cheddar cheese, salt and white pepper.
- Add in extra virgin olive oil to large frying pan and heat. Cook beef, onions, mushrooms and garlic till no pink remains in beef and vegetables are softened.
- Add in carrots, peas, celery and corn. Cook till vegetables are softened.
- Mix cornstarch and wine. Add in to beef and vegetables. Add in Dijon mustard, seasoned salt, seasoned pepper and allspice. Mix well and cook till gravy has thickened.
- Put meat and vegetable mix in a 2 qt casserole. Cover with mashed potatoes.
- Bake uncovered at 325 F for 35 to 40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 377 | |
| Calories from Fat 201 | 53% |
| Total Fat 22.57g | 28% |
| Saturated Fat 10.28g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 529mg | 22% |
| Potassium 729mg | 21% |
| Total Carbs 22.42g | 6% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.13g | 3% |
| Protein 20.63g | 33% |
