Asparagus Shepherd's Pie
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
|
PREP |
25 min. |
COOK
|
20 min.
|
TOTAL
|
45 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.