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| 5 medium | potatos, peeled and chopped |
| 3/4 C | skim milk |
| 3 T | unsalted butter |
| to taste | freshly ground black pepper |
| 3 cloves | garlic, minced |
| to taste | serrano peppers, minced |
| 3 T | olive oil |
| one | onion, chopped |
| 1 1/2 lbs. | ground round |
| 2 T | flour |
| 3 T | Worcestershire sauce |
Boil potatos until almost done. Drain and transfer to large mixing bowl.
Add butter and milk. Mash, then beat with electric mixer until creamy. Set aside.
Sauté ground beef and onion in hot oil until almost done. Add garlic and serrano and sauté one minute more.
Mix in flour. Add Worcestershire sauce and black pepper. Cover and simmer 15 minutes. Meat should be moist but not wet.
Spoon meat into a two quart casserole. Cover evenly with mashed potatos. Bake at 350° 50 minutes or until edges bubble and a crust forms on the potatos. 8 - 10 servings
| Sodium content in milligrams | ||
| 5 | potatos | 35 |
| 3/4 C | skim milk | 95 |
| 3 T | no salted butter | 3 |
| 3 cloves | garlic | 3 |
| 2 | serrano peppers | 6 |
| one | onion | 4 |
| 1 1/2 pounds | ground round (beef) | 468 |
| 3 T | worcestershire sauce | 300 |
| Recipe total = 914 mg | ||
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