Ingredients
1 pound ground beef1 can (14-1/2 ounces) beef broth, divided3 to 4 bay leaves2 whole cloves1/2 teaspoon pepper1/8 teaspoon dried thyme1 pound potatoes, peeled and cubed1/4 to 1/2 cup whole milk2 tablespoons butter1 tablespoon minced chives1 teaspoon salt, divided1 cup shredded part-skim mozzarella cheese2 medium onions, sliced2 celery ribs, diced1 large carrot, sliced1 cup frozen corn, thawed2 tablespoons all-purpose flour
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.
Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.
Transfer beef mixture to a greased 11x7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.
