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Hearty Shepherd’s Pie

TOTAL TIME: Prep: 35 min. Bake: 20 min. YIELD: 6 servings.
Fresh rosemary adds great flavor to the convenience products used in this comforting recipe. This is great on cold days and makes a very filling meal with just a piece of corn bread. —Melissa Birdsong, Gilbert, South Carolina

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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
  • 3 ounces cream cheese, softened and cubed
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese

Directions

  • 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.

Nutrition Facts

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