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1
In a large nonstick skillet, saute the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.
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2
Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.
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3
Drain off any excess fat.
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4
Add the oregano, thyme, cumin, and pepper.
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5
Sprinkle the flour over the beef mixture and stir.
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6
Add the beef broth, wine, and tomato paste.
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7
Stir until well combined.
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8
Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.
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9
Lightly spray the foil inside the casserole with cooking spray.
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10
Transfer the meat mixture to the prepared casserole.
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11
Set aside while you prepare the topping.
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12
Place the potatoes in a pot of boiling water to cover.
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13
Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.
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14
Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.
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15
Stir in the salt (if using), minced jalapeno chiles, cilantro, and scallion.
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16
Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.
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17
Sprinkle with paprika and cheese.
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18
Cover the casserole and freeze until solid.
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19
Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper.
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20
Label with the casserole name and the date.
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21
Use within 3 months.
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22
When ready to bake, unwrap the casserole and place back in the casserole dish to bake.
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23
Defrost completely.
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24
Then bake at 375u00b0F for 40 to 45 minutes, until golden and bubbly.
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25
(Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.
