Garlic Shepherd's Pie
Prep Time: 20 min.
Baking Time:25 to 30 min.
1 pound lean (at
least 80%) ground
chopped (1/2 cup)
2 cups frozen
carrots (from 1-lb bag)
1 cup sliced
mushrooms (3 oz)
2 cups diced
tomatoes (from 28-oz can), undrained
1 jar (12 oz)
1/2 teaspoon dried
1 pouch roasted
potato mix (from 7.2-oz box)
called for on potato mix box
shredded Parmesan cheese
Preheat oven to 350ºF.
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 package for 4 servings, using 1
pouch Potatoes and Seasoning, water, milk and margarine. Let
stand 5 minutes. Spoon beef mixture into ungreased
8-inch square (2-quart) glass baking dish or 2-quart
Spoon potatoes onto beef mixture
around edges of dish. Sprinkle with cheese. Place in oven and bake uncovered for
25 to 30 minutes or until potatoes are firm and beef mixture