Monday, March 4, 2013

Garlic Shepherd's Pie - Simple Winter Meals

1 pound ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-pound bag)
1 cup sliced mushrooms ( 3 ounces)
1 can (14 1/2 ounces) diced tomatoes, undrained
1 jar (12 ounces) beef gravy
2 tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1/2 package (7.6 ounce size) roasted garlic mashed potatoes, 1 pouch
1 1/2 cups hot water
1/2 cup milk
2 teaspoons butter or margarine
2 teaspoons shredded Parmesan cheese

Heat oven to 350. Cook beef and onion in 12-inch skillet over medium heat, stirring occasionally, until beef is brown; 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.

Cook potatoes as directed on package for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Let stand 5 minutes.

Spoon beef mixture into ungreased square baking dish, 8x8x2 inches, or 2 quart casserole. Spoon potatoes onto beef mixture and around the edge of dish. Sprinkle with cheese. Bake uncovered 25-30 minutes or until potatoes are firm and beef mixture is bubbly.

Makes 6 servings.

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