Ingredients
1
lb ground beef (at least 80% lean)
1/2
cup chopped onion
2
teaspoons finely chopped garlic
1
bag (16 oz) frozen mixed vegetables (3 1/2 cups)
1/2
teaspoon dried thyme leaves
3/4
teaspoon salt
1/4
teaspoon pepper
2 1/2
cups Progresso™ Beef Flavored Broth (from 32-oz carton)
3
tablespoons Gold Medal™ All-Purpose Flour
1
pouch (4.7 oz) Betty Crocker™ Creamy Butter Mashed Potatoes
Water, butter and milk called for on mashed potato pouch
1
cup shredded Cheddar cheese (4 oz)
1/4
cup chopped Italian (flat-leaf) parsley
Paprika, if desired
Preparation
In 12-inch skillet, cook beef, onion and garlic over medium-high heat 4 to 5 minutes, stirring frequently, until beef is no longer pink; drain. Stir in frozen mixed vegetables, thyme, salt and pepper.
In 4-cup glass measuring cup, add broth and flour, beating with whisk to combine. Add broth mixture to skillet; heat to boiling. Cook 8 to 10 minutes over medium-high heat, stirring occasionally, until mixture is slightly thickened.
Meanwhile, make mashed potatoes as directed on pouch; stir in cheese until melted and 2 tablespoons of the parsley.
To serve, divide beef mixture among bowls; top with potatoes. Sprinkle with paprika; garnish with remaining 2 tablespoons parsley.
