Sometimes comfort comes in the form of dinner. Enjoy!
Prep: 25 minutes plus standing
Bake: 20 minutes • Serves: 8
1. Preheat oven to 425°. Spray 13 x 9-inch glass or ceramic baking dish with nonstick cooking spray. In large nonstick skillet, cook beef and garlic over medium-high heat 7 to 8 minutes
or until beef is no longer pink, stirring frequently. Stir in 3 tablespoons flour, tomato paste, thyme, 1/2 teaspoon salt and 3/4 teaspoon pepper. Reserve 2 tablespoons broth; stir remaining broth into skillet. Heat to simmering and cook 2 minutes. Spread beef mixture evenly in bottom of prepared dish.
2. In same skillet, cook mushrooms, onion, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper over medium-high
heat 5 to 6 minutes or until onion and mushrooms are tender, stirring occasionally. Fold in peas and carrots and remaining 2 tablespoons flour and 2 tablespoons broth. Spread vegetable mixture evenly over beef mixture.
3. In medium microwave-safe bowl, heat potatoes in microwave oven on high 1 minute to soften. Stir potatoes; spread evenly over vegetable mixture.
4. Bake pie 20 to 25 minutes or until sides begin to bubble. Let stand 15 minutes before cutting.
Approximate nutritional values per serving: 329 Calories, 17g Fat (6g Saturated), 60mg Cholesterol, 662mg Sodium, 24g Carbohydrates, 4g Fiber, 21g Protein