4 cups Cheddar Mashed Potatoes (recipe below)
1 pound ground beef
1 medium onion, diced
2 Tbsp. minced garlic
2 large carrots, finely chopped
1 Tbsp. salt
2 tsp. pepper
1 cup shelled edamame
2 Tbsp. Worcestershire sauce
2 Tbsp. whole wheat flour (substitute gluten free flour if desired)
1 cup lowfat milk
1 Tbsp. paprika
Place ground beef, onion, garlic, chopped carrots, salt and pepper in a large frying pan. Saute over medium heat until beef is browned and vegetables are soft, 15-20 minutes. Add edamame and Worcestershire sauce. Mix well. Reduce heat to medium low. Add flour and stir until combined. Add milk and stir slowly until mixture thickens. Pour mixture into 9 inch pie plate. Top with Cheddar Mashed Potatoes. Sprinkle with paprika. Place under broiler for 5-8 minutes until golden brown.
Cheddar Mashed Potatoes
To make fresh mashed potatoes like we do, peel 3 large russet potatoes. Chop into large pieces and boil in 2 quarts of boiling water for 15 minutes. Drain water and use a hand blender to mash potatoes while still hot. Add 1/2 cup milk, 2 Tbsp. butter, 1 tsp. garlic salt, 1 tsp. black pepper and 1 cup cheddar cheese to potatoes. Stir until creamy.