Lunch: Hearty Shepherd's Pie Recipe

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (8-1/2 ounces) peas and carrots, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup water
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon garlic powder, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups prepared instant mashed potatoes
1 package (3 ounces) cream cheese, softened and cubed
1/4 cup sour cream
1/4 cup grated Parmesan cheese

Instructions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, peas and carrots, mushrooms, water, rosemary, 1/2 teaspoon garlic powder, salt and pepper; heat through. Transfer to a greased 9-in. deep-dish pie plate.
In a large bowl, beat the mashed potatoes, cream cheese, sour cream and remaining garlic powder until blended. Spread over top. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350 ° for 20-25 minutes or until heated through and potatoes are lightly browned.

Add a review for Hearty Shepherd's Pie Recipe