2 tablespoon all-purpose flour
2 tablespoon butter, softened
3 cups onions, chopped
1 cup carrots chopped
1 cup peas
16-ounces mushrooms, thinly sliced
2 pound ground chicken
4 tablespoons tomato paste
2 cup beef broth
2 teaspoons parsley
1 tablespoon thyme
6 cups leftover mashed potatoes
2 cups cheddar cheese, divided
salt and pepper
Preheat oven to 350°
In a large fry pan cook the ground chicken with salt and pepper until browned. Then mix in the tomato paste and set aside.
Clean the fry pan. Heat up the butter. Then add the onions and carrots. Cook for 3-4 minutes. Add the mushrooms and sauté with onion mixture for 4-5 minutes. Add the peas and cook for about 2 more minutes. Add the flour to the mixture and cook for a few minutes so the flour cooks.
Add the beef broth and stir until thickened. Add the parsley and thyme. Add the meat mixture to the pan to incorporate.
Mix half of the cheese into the mash potatoes.
Put the meat mixture into a 9×13 baking dish and top with the potatoes. Sprinkle the top with the rest of the cheese. Sprinkle the paprika over the top.
Bake for 20 minutes or until bubbly.