Ingredients
1
tablespoon vegetable oil
1
lb ground beef (at least 80% lean)
2
tablespoons butter
2
cups thinly sliced onions
4
cloves garlic, finely chopped
1
teaspoon chopped fresh thyme leaves
1/4
teaspoon pepper
3/4
cup Progresso™ beef flavored broth (from 32-oz carton)
1
tablespoon soy sauce
1
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
1/2
cup shredded Parmesan cheese (2 oz)
1/2
cup shredded Swiss cheese (2 oz)
1
tablespoon chopped fresh Italian (flat-leaf) parsley leaves
Preparation
Heat oven to 400°F. In 12-inch ovenproof skillet, heat oil over medium-high heat until hot; add beef, and cook 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain; clean out skillet, and set beef aside. Add butter to same skillet, and melt over medium-high heat. Add onions; cook 5 to 7 minutes or until softened and browned. Stir in garlic, thyme and pepper; cook and stir 30 seconds. Stir in broth and soy sauce; heat to simmering. Return beef to skillet, and simmer 2 to 4 minutes or until sauce is thickened slightly. Remove from heat.
Make potatoes as directed on pouch. Stir cheeses into potatoes. Spoon mixture over beef mixture in skillet. Bake 18 to 22 minutes or until heated through (at least 165°F in center) and top is slightly puffed and golden brown. Garnish with parsley.
