Ingredients:
2 lbs. russet potatoes, peeled and quartered
1 lb. lean ground beef
1 large onion, finely chopped
3 medium carrots, chopped
1 large bell pepper, chopped
½ cup fresh or frozen green peas
1 medium tomato, chopped
¾ cup low-sodium beef broth
¼ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
Freshly ground pepper to taste
1/3 cup fat-free milk
2 tablespoons cold water
1 tablespoon cornstarch
Directions:
Pour enough water into a large saucepan to cover potatoes. Being water to a boil over high heat. Add potatoes and boil until tender, about 30 minutes. Drain. Return potatoes to saucepan. Meanwhile, heat a heavy nonstick skillet, at least 10 inches in diameter, over medium-high heat. Add ground beef and sauté, stirring occasionally, 4-5 minutes, or until meat is no longer pink. Pour beef into a strainer or colander and rinse under a hot water. Return meat to skillet. Add onion and cook over medium-high heat until it’s translucent, 4-5 minutes. Add carrots, bell pepper, peas, tomato, broth, parsley, Worcestershire sauce, and pepper. Simmer, uncovered, for 15 minutes. Add milk and pepper to potatoes and mash until smooth. Keep mixture warm. Preheat oven to 3500 F. Pour 2 tablespoons water into a small bowl. Stir in cornstarch. Stir into meat mixture. Spoon meat mixture into an ungreased 10×10x2-inch or 9×11x2-inch baking dish. Spread mashed potatoes over the surface, using a fork for texture. Bake for 30-35 minutes, or until lightly browned. Serve.
