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Total Time
55mins
Prep 15 mins
Cook 40 mins

We enjoyed this casserole which is only 5 points plus/serving. Recipe source: WW magazine (January 2013)

Ingredients Nutrition

Directions

  1. To make topping: bring potatoes and enough water to cover to a boil over med high heat. Reduce heat and simmer until potatoes are tender (10 minutes). Drain. Set pan back over medium heat and add half and half, ginger and 1/2 teaspoon salt - cook 1 minutes. Remove from heat and add potatoes and mash.
  2. Preheat oven to 400 degrees F.
  3. Spray 2 quart casserole or baking dish with Pam.
  4. To make filling: Whisk together in a measuring cup or bowl the first 6 ingredients (broth - pepper) until smooth and set aside. In a large skillet over medium heat heat oil and then add onion, cooking until tender (5-10 minutes) and then add ground beef and spices (- cumin) and cook for another 2-5 minutes or until beef is no longer pink. Stir in broth mixture and frozen vegetables.
  5. Pour filling in baking dish and spread topping over mixture and then sprinkle with paprika.
  6. Bake for 20 minutes or until bubbling.