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Ingredients
- Parsnip Whipped Potatoes (recipe follows)
- 2 cups reduced-sodium beef broth, divided
- ¾ cup frozen mixed vegetables
- ¼ cup each diced celery and yellow onion
- ½ cup canned no-added-salt crushed tomatoes
- 2 tsp. minced garlic
- ½ tsp. ground black pepper
- ¼ tsp kosher salt
- ¼ tsp. dried thyme leaves
- 1 bay leaf
- 3 Tbsp. cornstarch
- 1 lb. cooked top round roast beef, cut into
- 1-inch chunks
- While cooking the potatoes for the Parsnip Whipped Potatoes, prepare the beef mixture.
- Spray large nonstick skillet with no-stick cooking spray. Add frozen mixed vegetables, celery, onions and garlic; cook and stir on medium-high heat 5 minutes or until soft and translucent.
- Stir in 1½ cups of the beef broth, crushed tomatoes, pepper, salt, thyme and bay leaf. Bring to boil; reduce heat and simmer 10 minutes. Add roast beef; simmer 5 minutes longer.
- Stir in 1½ cups of the beef broth, crushed tomatoes, pepper, salt, thyme and bay leaf. Bring to boil; reduce heat and simmer 10 minutes. Add roast beef; simmer 5 minutes longer.
- Finish preparing the Parsnip Whipped Potatoes. Spray 13x9x2-inch baking dish with no-stick cooking spray. Spread beef mixture evenly in dish. Spread the whipped potatoes to evenly cover the beef mixture.
- Bake in preheated 375°F oven 25 minutes or just until the potatoes are lightly browned. Let stand 10 minutes before serving.
Nutrition Facts: Calories: 150, Carbs: 17g, Protein: 14g, Fat: 4g, Sat. Fat: 1.5g, Sodium: 330mg, Fiber: 2g
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