Ingredients
1 1/2
lb extra-lean (at least 90%) ground beef
1
large onion, chopped (1 cup)
1
cup chopped carrots
1
clove garlic, finely chopped
1
can (14 oz) reduced-sodium fat-free beef broth
1/4
cup tomato paste
1
tablespoon Worcestershire sauce
1 1/4
teaspoons salt
1/2
teaspoon dried thyme leaves
4 1/2
teaspoons flour
4 1/2
teaspoons water
1/2
cup frozen (thawed) chopped spinach, squeezed to drain
3
cups cubed peeled Yukon Gold potatoes (about 1 1/2 lb)
3
cups cubed peeled sweet potatoes
1/3
cup low-fat (1%) milk
2
tablespoons light stick butter
Preparation
Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.
