This is a good way to use up a lot of leftover vegetables. If you like, sprinkle grated cheese over the mashed potato mixture.
2 medium potatoes - peeled and chopped
2 large carrot - peeled and chopped
1/3 cup milk, 1% lowfat
1 tablespoon butter
1 medium onion
1 tablespoon olive oil
2 garlic cloves - minced
1 teaspoon cumin
4 carrots - thinly sliced
1/2 pound ground round
1 1/2 cups stewed tomatoes - chopped, reserving j
2 tablespoons tomato paste
3/4 cup vegetable broth
1 1/2 cups corn kernels - cooked
1 1/2 cups peas - cooked
Preheat the oven to 400 F. In a Dutch oven cover the potatoes and carrots with water by 2 inches. Boil until the potatoes and carrots are tender (around 20 minutes). Drain the potatoes and carrots well, and mash them. Add milk, butter,salt, and pepper. Stir until well combined.
In a large nonstick skillet, heat olive oil on low heat. Add onion, saute for 5 minutes or until soft. Add garlic, cumin, carrots, and beef. Saute until beef is no longer pink. Add tomatoes and reserved juice, tomato paste, and vegetable broth. Simmer until the mixture is reduced by half. Stir in corn, peas, salt and pepper.
Pour the mixture into a 10 inch pan, and smooth potato mixture on top. Bake for 20 minutes.
Calories: 522 Calories From Fat: 30%
Protein: 23g Carbohydrate: 72g
Cholesterol: 48mg Sodium: 742mg