Garlic Shepherds Pie

Prep Time:20 Mins | Total Time:50 Mins | Makes:6 servings

Chili sauce adds a slightly sweet touch to this potato-topped meat and veggie pie.

1 lb (500 g) lean ground beef

1/2 cup (125 mL) chopped onion

2 cups (500 mL) Green Giant* Valley Selections* Bean & Carrot Medley

1 cup (250 mL) sliced mushrooms

2 cups (500 mL) diced tomatoes, undrained

1 can (284 mL/10 FL oz) beef gravy

2 tbsp (25 mL) chili sauce

1/2 tsp (2 mL) dried basil leaves

1/8 tsp (.5 mL) pepper

1 pouch Betty Crocker* Roasted Garlic Mashed Potatoes (from family size box)

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

2 tsp (10 mL) shredded Parmesan cheese

Heat oven to 350ºF. In large 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.
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.
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.
Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Valley Selections* Bean & Carrot Medley

Did You Know? : 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 Originally made with lamb or mutton, it was created as an economical way to use leftover meat.Substitution : For a heartier flavor, use sliced portabella mushrooms instead of regular white mushrooms.