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Asparagus Shepherd’s Pie

TOTAL TIME: Prep: 25 min. Bake: 20 min. YIELD: 8 servings.
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

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

  • 1. 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.
  • 2. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.
  • 3. 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.

Nutrition Facts

1 cup: 264 calories, 10g fat (0 saturated fat), 26mg cholesterol, 436mg sodium, 29g carbohydrate (0 sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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