Asparagus Shepherd's Pie

By Bujvary

Ingredients

• 6 medium potatoes, peeled and quartered
• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
• 1/4 teaspoon pepper
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup milk
• 1/4 cup butter, cubed
• 1 teaspoon rubbed sage
• 3/4 teaspoon salt
• 1/2 cup shredded part-skim mozzarella cheese
• Paprika

Details

Servings 6

Preparation

Step 1

In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper; pour into a greased 2-qt. baking dish.
Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.
Drain potatoes; mash with milk, butter, sage and salt. Spread over the asparagus. Sprinkle with cheese and paprika. Bake, uncovered, at 350° for 20 minutes. Yield: 6-8 servings.