Garlic Shepherd's Pie

 

1

lb lean (at least 80%) ground beef

1

medium onion, chopped (1/2 cup)

2

cups frozen baby beans and carrots (from 1-lb bag)

1

cup sliced mushrooms (3 oz)

2

cups diced tomatoes (from 28-oz can), undrained

1

jar (12 oz) beef gravy

2

tablespoons chili sauce

1/2

teaspoon dried basil leaves

1/8

teaspoon pepper

1

pouch Betty Crocker® roasted garlic mashed potato mix (from 7.2-oz box)

Water, milk and margarine or butter called for on potato mix box

2

teaspoons shredded Parmesan cheese

• 1 Heat oven to 350ºF. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
• 2 While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes.
• 3 Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
• 4 Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.