Ingredients Jump to Instructions ↓

  1. 2 pound(s) all-purpose potatoes , peeled and cut into quarters

  2. 1/2 cup(s) 1% low-fat milk

  3. 2 tablespoon(s) Neufchâtel, reduced-fat cream cheese

  4. Salt and pepper

  5. 1 pound(s) 97% extra-lean ground beef

  6. 2 large (10- to 12-ounce) onions , finely chopped

  7. 2 large carrots , finely chopped

  8. 2 large celery stalks , finely chopped

  9. 1/2 cup(s) dry white wine

  10. 1 1/2 teaspoon(s) fresh thyme leaves , chopped

  11. 1 package(s) (10-ounce) frozen peas , thawed

  12. 1 package(s) frozen corn , thawed

Instructions Jump to Ingredients ↑

  1. In covered 4-quart saucepan, place potatoes and enough cold water to cover; heat to boiling on high. Reduce heat to medium; uncover and simmer 18 minutes or until tender. Drain well; return to saucepan. Add milk, cream cheese, and 1/4 teaspoon each salt and freshly ground black pepper; mash until smooth.

  2. Preheat oven to 425 degrees F. Heat 12-inch skillet on medium-high until hot. Add beef and 1/4 teaspoon each salt and freshly ground black pepper; cook 3 to 5 minutes or until browned and cooked through, stirring. With slotted spoon, transfer beef to large bowl.

  3. To same skillet on medium-high, add onions, carrots, celery, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 8 minutes or until tender, stirring. Add wine to skillet; cook 2 minutes or until reduced by half. Stir in thyme and reserved beef with any juices.

  4. In 3-quart shallow baking dish, spread half of potatoes in an even layer. Top with beef mixture, peas, and corn. Spoon remaining potatoes evenly on top; spread to cover filling. Bake 25 minutes or until top is golden brown.


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