Ground beef and veggies topped with a heavenly crust of mashed potatoes. This version of the classic English dish is so tasty, you’ll never believe it’s low sodium.
SODIUM CONTENT: 137.5 mg per serving (4 servings) or 91.7 mg per serving (6 servings)
1 lb. extra lean ground beef
2 c. diced onion (1 med/lg onion)
1 T. minced garlic (3 cloves)
1 c. diced carrot (about 3 small carrots, peeled)
1 c. diced celery (2-3 stalks, with leaves)
1/3 c. red wine
1 T. balsamic vinegar
2 t. very-low-sodium or sodium-free beef bouillon granules
1 t. dried marjoram
1/2 t. dried thyme
1/2 t. freshly ground black pepper
1/2 t. ground mustard
1/4 t. ground rosemary
6 c. diced red potatoes, scrubbed well, with skin
2 T. unsalted butter
2 T. sour cream
1/2 t. ground white pepper
Heat a saute pan over medium-high. Add the ground beef, onion and garlic, and cook, stirring, 5 minutes, until beef has browned completely. Reduce heat to medium, add the remaining filling ingredients and cook, stirring, 5 minutes. Remove from heat and spoon beef filling into an oven-safe 2-quart casserole dish. Set aside.
Place the diced potatoes into a pot and add enough water to cover completely. Bring to a boil over high heat, and continue boiling about 20 minutes, until potatoes are tender. Remove from heat and drain. Mash potatoes with the butter, sour cream and pepper. Spoon the mashed potato over the beef filling and then smooth evenly to form a top crust.
Preheat the oven to 350 degrees. Place the casserole dish on the middle rack in the oven and bake, uncovered, 35-40 minutes. Remove from oven and serve immediately.