- In a large non-stick skillet over medium-high heat and oil for 1-2 minutes.
- Add onions and minced garlic.
- Cook approximately 5 minutes, stirring occasionally.
- Add ground beef and break apart with a wooden spoon.
- Add Worcestershire, salt and pepper and cook until meat is browned.
- Add tomato paste and water, stir well to ensure there are no clumps of tomato paste.
- Add frozen vegetable medley.
- Cook all ingredients thoroughly and reduce heat to low and stir occasionally.
- Heat oven to 400 °F.
- Place potatoes in a large pot. Submerge the potatoes with water.
- Bring water to a boil. Reduce to a simmer.
- Cook for approximately 10-15 minutes, until potatoes are fork tender.
- In a colander, drain potatoes.
- Return potatoes to the hot pot and let rest for 1 minute.
- Mash potatoes, add butter, low fat milk, salt, and pepper. Mix ingredients together well.
- In a 9-by-9-inch baking dish, spread meat mixture evenly.
- Spoon the mashed potatoes on the meat into an even layer.
- Sprinkle shredded cheese over potatoes.
- Bake uncovered for 25 minutes, or until cheese is golden.
- Cool for 10-15 minutes before serving.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
670 calories, 39 g fat, 20 g saturated fat, 145 mg cholesterol, 1000 mg sodium, 44 g carbohydrate, 4 g fiber, 8 g sugar, 37 g protein
