Creamy Shepherd's Pie
|Ground beef||1 1⁄4 Pound|
|Thinly sliced carrots||2 Cup (32 tbs)|
|Thinly sliced mushroom||2 Cup (32 tbs)|
|Diced onion||1 Cup (16 tbs)|
|Instant beef broth and seasoning mix||16 Ounce|
|All purpose flour||2 Teaspoon|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Cooked peeled potato||12 Ounce|
Form beef into 4 patties and place on rack in broiling pan; broil, turning once, until meat is rare, about 5 minutes.
Remove from broiler and set aside.
Spray 2-quart flameproof casserole with nonstick cooking spray and set aside.
In 12-inch nonstick skillet heat 1 tablespoon margarine until bubbly and hot; add carrots, mushrooms, and onions and saute, stirring, until onion is translucent.
Sprinkle broth mix and flour over vegetables and stir quickly to combine; cook, stirring constantly, for 1 minute.
Gradually stir in 1 cup milk and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
Crumble beef into vegetable mixture and stir to combine; transfer to sprayed casserole and set aside.
Preheat oven to 375Â°F.
In small saucepan combine potatoes with remaining 1/2 cup milk and 1 tablespoon margarine; bring to a boil, stirring until margarine is melted.
Remove from heat and, using electric mixer, beat until smooth.
Spread whipped potatoes over meat mixture, sprinkle with paprika, and bake until heated, 10 to 15 minutes.
Turn oven control to broil and broil until potatoes are browned, 1 to 2 minutes.