Lightened-up cozy comfort

We subbed in antioxidant-rich cauliflower for some of the potatoes in this twist on shepherd’s pie

1 cup lower-sodium beef broth 2 Tbs. tomato paste 1⁄4 cup all-purpose flour 2 lbs. beef stew meat, about 1" cubes 11⁄2 tsp. dried rosemary 1⁄4 tsp. + 1⁄8 tsp. salt 1⁄4 tsp. + 1⁄8 tsp. pepper 2 ribs celery, chopped 2 carrots, chopped 1 onion, chopped 2 lbs. sweet potatoes, peeled, cut into 11⁄2" chunks 4 cups cauliflower florets, 10 oz. 3⁄4 cup (2%) reduced-fat milk 1⁄2 cup reduced-fat shredded cheddar cheese

In bowl, mix broth and tomato paste. In separate bowl, mix f lour and 1 ⁄4 cup water; reserve. Coat 6-qt. Instant Pot insert with cooking spray; place in Instant Pot. Select sauté; set temp. to high.

Sprinkle beef all over with rosemary, 1 ⁄4 tsp. salt and 1 ⁄4 tsp. pepper. In batches, transfer to insert and cook, turning occasionally, until browned, about 5 min. per batch. Select cancel. Return all beef to insert. Stir in celery, carrots, onion and reserved broth mixture. Close and lock lid; set release valve to closed. Set pressure to high; set cooking time to 25 min. When f inished cooking, wait 10 min. then release pressure. Select sauté; set temp. to low. Stir in reserved f lour mixture. Cook until thickened, stirring, 5– 6 min. Transfer to 10-cup baking dish.

In large pot, combine sweet potatoes, caulif lower and enough water to cover by 2". Over medium-high heat, bring to boil; reduce heat to medium-low. Cook until tender, 15–20 min. Drain well; return to pot. Add milk, remaining 1 ⁄8 tsp. salt and 1 ⁄8 tsp. pepper; mash until almost smooth. Spread over beef mixture; top with cheese. Broil 3 – 4 min.

Ser vings: 8. Active time: 50 min. Total time: 1 hr., 30 min. Calories : 287 Protein : 31g Fat : 7g (3g sat.) Chol.: 78mg Carbs.: 26g Sodium : 366mg Fiber: 4g Sugar: 9g