Garlic Shepherd S Pie Recipe

Ingredients

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

2

cups frozen baby beans and carrots (from 1-lb bag)

1

cup sliced mushrooms (3 oz)

2

cups diced tomatoes (from 28-oz can), undrained

1

jar (12 oz) beef gravy

2

tablespoons chili sauce

1/2

teaspoon dried basil leaves

1/8

teaspoon pepper

1

                        pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes

Water, milk and butter called for on potatoes pouch

2

teaspoons shredded Parmesan cheese

Preparation

Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.

While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.

Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.

Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

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