Chili Pasta Bake

Ingredients

  • 3 lbs potatoes, peeled, diced

  • 3/4 cup fat free chicken broth

  • 2 tbsp reduced fat sour cream

  • salt and pepper

  • paprika

Filling:

  • 1 lb 95% lean ground beef

  • 1 tsp oil

  • 1 medium onion, diced

  • 1 celery stalk, chopped

  • 2 cloves garlic, diced

  • 8 oz mushrooms, diced

  • 10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans

  • 2 tbsp flour, or use GF flour

  • 2 cups fat free beef broth (16 floz)

  • 2 tsp tomato paste

  • 1 tsp Worcestershire sauce

  • 1 tsp freshly chopped rosemary leaves

  • 1 tsp freshly chopped thyme leaves

  • kosher salt and pepper

Instructions

  1. Boil potatoes in a medium pot of salted water until cooked and soft.

  2. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.

  3. Preheat oven to 400°F.

  4. In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/ tsp salt and pepper to taste.

  5. When cooked, set aside on a plate.

  6. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.

  7. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.

  8. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika

  9. Bake 20 to 25 minutes (50 mins from frozen) , then place under the broiler 1 to 2 minutes until the potatoes turn golden.

  10. Remove from oven and let it cool 5 minutes before serving