Italian-Style Shepherd's Pie

 

1

lb boneless beef sirloin, trimmed of fat, cut into 1-inch cubes

1

cup sliced onion (about 1 medium)

2

medium carrots, sliced (1 cup)

1/2

teaspoon seasoned salt

1/4

teaspoon pepper

1 1/2

cups sliced fresh mushrooms

1

jar (14 oz) tomato pasta sauce (any variety) (1 1/2 cups)

1/2

box (7.2-oz size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)

3/4

cup hot water

1 1/4

cups milk

2

tablespoons butter or margarine

2

tablespoons shredded fresh Parmesan cheese

• 1 Heat oven to 375°F. Spray 2-quart casserole or 11x7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
• 2 Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
• 3 Make potatoes as directed on box for 4 servings, using 1 pouch Potatoes with Seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
• 4 Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.