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Asparagus Shepherd's Pie

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
6-8 ServingsPrep: 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, cubed
  • 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
© Taste of Home 2012

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Asparagus Shepherd's Pie (continued)

Directions (continued)

  • 350° for 20 minutes. Yield: 6-8 servings.
Nutrition Facts: 1/8 recipe (prepared with lean ground beef, skim milk, reduced-fat margarine and reduced-fat mozzarella; calculated w/o added salt) equals 264 calories, 10 g fat (0 saturated fat), 26 mg cholesterol, 436 mg sodium, 29 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2012