Water, milk and butter called for on potatoes pouch
2
teaspoons shredded Parmesan cheese
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Steps
1
Heat oven to 350°F. 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 pouch, using water, milk and butter. 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.
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Shepherd’s pie is a dish of cooked ground or diced meat mixed with gravy and vegetables and topped with mashed potatoes. Originally made with lamb or mutton, it was created as an economical way to use leftover meat.
For a heartier flavor, use sliced portabella mushrooms instead of regular white mushrooms.
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