English Cottage Pie

• 1 tablespoon all-purpose flour
• 1 tablespoon butter, softened
• Cooking spray
• 1 1/2 cups chopped onion
• 1/2 cup chopped carrot
• 1 (8-ounce) package cremini or button mushrooms, thinly sliced
• 1 pound extra-lean ground beef
• 2 tablespoons no-salt-added tomato paste
• 1 cup fat-free, lower-sodium beef broth
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 3 cups leftover mashed potatoes
• 3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
• Paprika (optional)

1. Preheat oven to 350u0b0.
2. Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; saute 5 minutes. Add mushrooms; saute for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350u0b0 for 20 minutes or until bubbly.

flour, butter, cooking spray, onion, carrot, cremini, extralean ground beef, nosalt, beef broth, freshly ground black pepper, parsley, thyme, salt, leftover mashed potatoes, cheddar cheese, paprika

Taken from www.myrecipes.com/recipe/english-cottage-pie (may not work)