02 02
YIELD
8 servings
ACTIVE
15 minutes
TOTAL
45 minutes
1 BOX INSTANT MASHED POTATO FLAKES
1 MEDIUM SWEET POTATO (10 TO 12 OZ), PEELED AND DICED
¼ TSP PEPPER
1¼ LB LEAN GROUND BEEF
1 MEDIUM ONION, CHOPPED
1 TSP DRIED THYME
1 ENVELOPE (1.25 OZ) HUNTER SAUCE MIX (WE USED MCCORMICK)
3 TBSP TOMATO PASTE
1½ CUPS WATER
1 BAG (16 TO 20 OZ) FROZEN MIXED VEGETABLES (4 CUPS)
Heat oven to 400°F. Prepare instant potatoes for 4 servings as package directs, adding diced sweet potatoes to water in step 1. Bring to a boil and simmer, covered, 5 minutes or until sweet potatoes are soft. Remove from heat (do not drain). Mash sweet potatoes in saucepan, then continue as package directs. Stir in pepper.
Meanwhile, cook ground beef and onion in a large skillet over medium-high heat, stirring, 5 minutes or until beef is no longer pink. Stir in thyme, sauce mix, tomato paste and water until well mixed. Bring to a boil, stir in frozen vegetables and remove skillet from heat.
Spoon meat and vegetable mixture into a 2-qt shallow baking dish. Spread mashed potatoes on top to within 1 in. from edges of dish. Bake, uncovered, 20 minutes or until mixture is bubbly and heated through. If desired, place casserole under broiler until potatoes are slightly browned.
CALORIES 267 TOTAL FAT 7G SATURATED FAT 3G CHOLESTEROL 46MG SODIUM 305MG
TOTAL CARBOHYDRATES 30G DIETARY FIBER 4G PROTEIN 18G
