2.5 pounds baking potatoes peeled cut into 2-inch pieces
1 carrots diced finely
1 rib celery diced finely
0.5 cup lentils cooked
8 ounces extra-lean ground beef
2 tablespoons flour all-purpose
4 cloves garlic minced
0.8 cup milk low-fat
2 tablespoons cup heavy whipping cream sour low-fat
2 cups beef broth low-sodium
1 cup mushrooms diced finely
1 large onion diced finely
1 cup peas frozen thawed
6 servings salt and pepper
1 tablespoon worcestershire sauce
Equipment
bowl
frying pan
oven
pot
baking pan
broiler
Directions
Place potatoes in a pot, cover with cold, salted water, bring to a boil over medium-high heat and cook until potatoes are tender, about 20minutes.
Drain, transfer to a large bowl and mash with milk and sour cream. Season with salt and pepper.
Warm a large skillet over medium heat until hot.
Add beef and cook, breaking up with a spoon, until no longer pink, about 5minutes.
Add onion, carrot, celery and mushrooms and saut for 8minutes.
Add garlic and saut 2minutes longer.
Sprinkle flour on top and cook, stirring, for 2minutes. Stir in broth, Worcestershire sauce and lentils, bring to a boil, reduce heat to low and simmer for 10minutes.
Preheat oven to 375F. Mist a 9-by-13-inch baking dish with cooking spray. Stir peas into meat mixture and season with salt and pepper. Spoon meat mixture into baking dish and carefully spread potatoes on top.
Bake for 30minutes. If potatoes are not brown enough, turn broiler on high and broil until potatoes are golden, about 2minutes, watching carefully to avoid burning.
