I gave up on trying to take my own picture that made this dish look good. But it was good, and I'm okay with being a better cook than I am a photographer. The recipe is similar to one I've made before, but I preferred the mashed potatoes on top.
1 Tbsp flour
1 Tbsp butter, softened
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8 oz) package cremini or button mushrooms, thinly sliced
1 pound extra lean ground beef
2 Tbsp tomato paste
1 cup beef broth
1/4 tsp ground black pepper
1/4 cup chopped parsley
1 Tbsp thyme leaves
1/2 tsp salt
3 cups leftover mashed potatoes
3/4 cup sharp white cheddar cheese
Preheat oven to 350.
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. Ad 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.
Spoon meat mixture into an 8-inch 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 wit paprika, if desired. Bake at 350 for 20 minutes or until bubbly.