Hearty Shepherd's Pie Recipe
- 1 pound ground beef
- 1 medium onion, chopped
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1 can (8-1/2 ounces) peas and carrots, drained
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/4 cup water
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups prepared instant mashed potatoes
- 1 package (3 ounces) cream cheese, softened and cubed
- 1/4 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, peas and carrots, mushrooms, water, rosemary, 1/2 teaspoon garlic powder, salt and pepper; heat through. Transfer to a greased 9-in. deep-dish pie plate.
- 2. In a large bowl, beat the mashed potatoes, cream cheese, sour cream and remaining garlic powder until blended. Spread over top. Sprinkle with Parmesan cheese.
- 3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and potatoes are lightly browned. Yield: 6 servings.
1 serving equals 419 calories, 22 g fat (12 g saturated fat), 91 mg cholesterol, 985 mg sodium, 31 g carbohydrate, 4 g fiber, 23 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.