1. Preheat oven to 400°.
2. Place potatoes in large saucepan point enough water to cover potatoes. Set pan over high heat and bring to boil reduce heat to medium and simmer 10 minutes until potatoes are fork tender. Drain potatoes, transfer to a large bowl add sour cream and butter mash until smooth.
3. Add meat and vegetables to large sautéing skillet cook until done. Add spices, then flour. Allow to thicken then add chicken broth.
4. Transfer meat to 9 x 9 baking dish. Add potatoes on top. Bake for 25-30 minutes.
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|Serving Size: 1 Serving (3867g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3768 (57%)|
|Amt Per Serving||% DV|
|Total Fat 418.7g||558 %|
|Saturated Fat 120.5g||603 %|
|Monounsaturated Fat 172.4g|
|Polyunsanturated Fat 90.3g|
|Cholesterol 2154.4mg||663 %|
|Sodium 2695.7mg||93 %|
|Potassium 8839.7mg||233 %|
|Total Carbohydrate 112.7g||33 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 93.6g|
|Protein 572.4g||818 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6641
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