Ingredients
2-pounds Russet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter
¾ cup FAGE Sour Cream
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
3 tablespoons all-purpose flour
3 large cloves garlic, minced
1 ½ pounds ground beef (90% lean)
1 teaspoon Worcestershire sauce
1 tablespoon fresh thyme, chopped
1 cup chicken broth
4 cups mixed frozen vegetables
½ cup shredded cheddar cheese
Parsley, chopped
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Steps
- Add potato to a large pot and cover with water. Bring to a boil and then lower to medium-low and simmer uncovered for 8-10 minutes or until the potato is tender.
- Drain the potato and return to the pot. Add butter, sour cream, and salt and mash with a potato masher or a handheld whisk. Set aside.
- In a skillet, add olive oil, onion, and flour. Cook for 5 minutes or until the onion is translucent.
- Add garlic, ground beef, Worcestershire sauce, and thyme. Cook until the meat is cooked through. Add chicken broth, frozen vegetables, and cook until the sauce is thickened.
- Preheat broiler to low.
- Place meat mixture into a large casserole dish. Top with mashed potato and cheese.
- Bake for 6-8 minutes or until the top is evenly browned.
- Garnish with parsley and serve with extra sour cream.
