Type:

Entered into the 2010 EatWell@School cooking competition by Manual High School.

Yield: 8 servings

Ingredients

  • 2 lbs lean ground beef (90% lean or higher)
  • 2 tsp olive oil
  • 2 medium onions, chopped (about 3 cups)
  • 6 medium carrots, diced
  • 1 each red and green pepper, diced
  • 2 tsp chopped fresh thyme leaves or 1 teaspoon dried
  • 1/3 cup all-purpose flour
  • 6 C low-sodium beef broth
  • 29 oz. chopped tomatoes with liquid
  • Freshly ground black pepper
  • 1½ cups frozen peas
  • 1½ cups frozen corn
  • 1½ lbs Yukon gold potatoes
  • 1 head cauliflower, cut into florets
  • 8 Tbs butter
  • 1 cup lowfat milk
  • 1½ cup grated white cheddar
  • Salt and freshly ground pepper

Directions

  1. Preheat the oven to 350F.
  2. Scrub the potatoes and cut into 2-inch pieces. Arrange the potatoes in a steamer basket, and steam for 10 minutes. Add the cauliflower to the basket and cook until the potatoes and cauliflower are tender when pierced with the tip of a knife, about 15 minutes longer. Hold warm. Heat the milk and butter.
  3. In a large skillet over medium heat, crumble the meat and sprinkle with a hearty pinch of salt. Cook, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.
  4. Heat the oil in the skillet over a medium heat. Add the onions and carrots and a pinch of salt and cook until the vegetables begin to soften, about 8 minutes. Add bell peppers and continue cooking until tender. Stir in thyme and flour and cook, stirring, for 2 minutes. Stir in the broth and tomatoes and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Season with salt and freshly ground pepper. Stir in the peas and corn. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).
  5. Mash the potato and cauliflower with a potato masher until smooth. Stir in the warm milk mixture until desired consistency is achieved. Stir in cheese and season with salt and freshly ground pepper.
  6. Spread the potato mixture on top of the meat and bake until heated through, about 25 minutes or if everything is already hot, place under broiler briefly to brown tops.

Recipe By: EatWell@School