Asparagus Shepherd's Pie Recipe

Nutrition Facts

  • One serving:
  • 1/8 recipe (prepared with lean ground beef, skim milk, reduced-fat margarine and reduced-fat mozzarella; calculated w/o added salt)
  • Calories:
  • 264
  • Fat:
  • 10 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 26 mg
  • Sodium:
  • 436 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 3 g
  • Protein:
  • 20 g
  • Diabetic Exchange:
  • 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.


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Asparagus Shepherd's Pie

Taste of Home

Shepherd's Pie takes a testy twist with this version. Between the fluffy mashed potato topping and the savory ground beef base is a bed of tender, green asparagus. Even my kids ask for big helpings. —Steve Rowland, Fredericksburg, Virginia

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 20 min.

Ingredients:

  • 6 medium potatoes, peeled and quartered
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
  • 1/4 teaspoon pepper
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 teaspoon rubbed sage
  • 3/4 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • Paprika

Directions:

In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.
    Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.
    Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes. Yield: 6-8 servings.


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