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Asparagus Shepherd's Pie

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

Printed from tasteofhome.com Jul 24, 2008

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Asparagus Shepherd's Pie cont.

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.