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Asparagus Shepherd's Pie
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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
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,
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |