Ingredients
6 medium potatoes1 pound carrots, cut into 1/4-inch slices1-1/2 pounds lean ground beef (90% lean)1 large onion, chopped1 jar (12 ounces) fat-free beef gravy1 teaspoon salt, divided1/2 teaspoon rubbed sage1/2 teaspoon dried thyme1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper1/3 cup fat-free milk1 tablespoon butter2 tablespoons shredded Parmesan cheese
Preparation
Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until heated through.
