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Garlic Shepherd's Pie
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Prep Time:
20 minutes
Total Time:
50 minutes
Savory meat and vegetable pie topped with sweet chili sauce-infused potatoes.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 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
Instructions:
  • Preheat oven to 350°F. Cook beef and onion in a 12-inch nonstick skillet over medium heat for 8 to 10 minutes until fully cooked; remember to stir occasionally. Drain the excess liquid. Add frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil, and pepper. Bring to a boil, then lower the heat, cover, and simmer for about 10 minutes until the vegetables are tender.
  • Prepare the potatoes according to the instructions on the pouch using water, milk, and butter. Allow it to stand for 5 minutes after cooking the beef mixture.
  • Transfer the beef mixture into an ungreased 8-inch square glass baking dish or 2-quart casserole. Place spoonfuls of potatoes along the edges of the dish, then generously sprinkle with cheese.
  • Bake until the potatoes are firm and the beef mixture is bubbly, 25 to 30 minutes.

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