* Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add vegetables. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
* In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
* Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375? for 40-45 minutes or until heated through. Yield: 6 servings.
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|Serving Size: 1 Serving (496g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 537 (60%)|
|Amt Per Serving||% DV|
|Total Fat 59.7g||80 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 176.9mg||54 %|
|Sodium 228mg||8 %|
|Potassium 1573.2mg||41 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 37.7g|
|Protein 42.5g||61 %|
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Calories per serving: 888
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