Ingredients
1
tablespoon olive oil
1 1/2
lb ground bison or ground beef round
2
medium onions, chopped (1 1/2 cups)
1
carrot, chopped (1/2 cup)
2
tablespoons butter or margarine
2
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
1
cup Progresso™ beef-flavored broth (from 32-oz carton)
3/4
cup frozen baby sweet peas (from 12-oz bag), thawed
1
container (24 oz) refrigerated mashed potatoes
1/4
cup sour cream
2
tablespoons chopped fresh parsley
Preparation
Set oven control to broil. Spray 3-quart heatproof casserole with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook bison, onion and carrot in oil 8 to 10 minutes, stirring occasionally, until meat is thoroughly cooked; drain.
Meanwhile, in 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Add peas; cook until hot. Stir into meat mixture. Spoon into casserole.
Cook mashed potatoes as directed on package. In medium bowl, mix potatoes, sour cream and parsley. Spoon over meat mixture. Broil with top about 6 inches from heat 5 to 6 minutes or until potatoes are golden brown.
