Low fat version with more vegetables than usual
| 1 | pound lean ground beef |
| 2 | cups carrots, diced |
| 1 | cup celery, diced |
| 1/2 | cup onions, diced |
| 1 | cup peas, frozen, thawed |
| 1 | cup beef broth |
| 1/4 | tsp salt |
| 1/4 | tsp pepper |
| 1/4 | tsp thyme |
| 1 | cup potatoes, diced |
| 1 | cup turnips, diced |
- Brown the beef and onions in a non stick pan until the onions are transparent and there is no pink color in the meat.
- Add the seasonings, carrots and peas and broth and simmer for 10 minutes.
- Meanwhile, cook the diced potatoes and turnips until soft.
- Drain and mash the potatoes and turnips together and season to taste
- Spread the beef and vegetable mixture in a 9" x 11" baking dish that has been sprayed with Pam
- Mound the mashed potato/turnip mixture over the meat mixture and smooth out with a fork, leaving the marks of the tines to decorate the top
- Bake at 350 f for 45 minutes, or until bubbling and brown on top.
Main Dish
| Nutrition Facts | ||||||
Serving Size 384.8g |
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Amount Per Serving |
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Calories 261 Calories from Fat
47 |
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% Daily Value* |
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Total Fat
5.2g 8%
|
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Saturated Fat
2.1g 11%
|
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Cholesterol
61mg 20%
|
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Sodium
509mg 21%
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Total Carbohydrates
24.1g 8%
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Dietary Fiber
5.8g 23%
|
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Sugars
7.6g |
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Protein
29.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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