1 lb. ground beef (85% lean)
3 tablespoons butter, divided
1 medium onion, chopped
1/2 cup diced carrot
1/2 cup diced celery
2 tablespoons all-purpose flour
1 cup lower-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 1/2 cups frozen peas, thawed
2 1/2 cups purchased or homemade garlic-mashed potatoes
1/2 cup shredded sharp cheddar cheese
1. Heat oven to 375ºF. Cook ground beef in large nonstick skillet over medium-high heat 5 to 6 minutes or until thoroughly cooked and no longer pink in center, stirring occasionally. Remove to large bowl.
2. Add 1 tablespoon of the butter to skillet; melt over medium heat. Add onion; cook 3 minutes or until beginning to soften, stirring frequently. Add carrot and celery; cook 2 to 3 minutes or until beginning to soften, stirring occasionally. Add to beef.
3. Melt remaining 2 tablespoons butter in same skillet over medium heat. Sprinkle with flour; cook 1 minute or until lightly browned, stirring constantly. Slowly stir in broth. Bring to a boil over high heat; boil 1 minute or until slightly thickened, stirring occasionally. Stir in Worcestershire sauce and salt. Pour over beef mixture, stirring to coat. Stir in peas. Spoon into 1 1/2-quart glass or ceramic baking dish coated with cooking spray. Top with potatoes; sprinkle with cheese.
4. Bake 30 minutes or until golden brown.
PER SERVING: 565 calories, 32.5 g total fat (18 g saturated fat), 32 g protein, 35.5 g carbohydrate, 135 mg cholesterol, 1285 mg sodium, 5 g fiber