Shepherd's Pie

By deanarrca

Ingredients

• 1 lb. extra lean ground beef, (93% lean)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic, powder
• 1 medium chopped onion, (1/2 cup)
• 1 1/3 cups water
• 1/3 cup skim milk
• 2 tablespoons light margarine
• 1/2 teaspoon salt
• 1 1/3 cups mashed potato flakes
• 1 teaspoon dried parsley
• 10 ounces peas and carrots, frozen (or 1 can drained any vegetable you like, mixed, or corn, or green beans)
• 2 tablespoons water
• 1 can tomato soup, condensed (or cream of mushroom or cream of chicken)
• 1 cup cheddar cheese, lowfat, shredded

Details

Servings 4

Preparation

Step 1

This does not need to be made in the microwave. Can be made on the stove top then baked in the oven for about 30 minutes at 350 degrees.

NOTES : You can substitute different "cream of" soups and vegetables in this dish.

Crumble beef into a 2-quart casserole dish, then stir in onion. Micro-cook, covered, on 100% power (High) 5 to 6 minutes or till meat is no longer pink, stirring twice to break up. Drain off fat. Season meat with salt, pepper, and garlic powder.

Meanwhile, in a 4-cup measure stir together water, milk, margarine, and salt. Micro-cook, uncovered, on 100% power (High) 4 to 7 minutes or till boiling. Stir in potato flakes and parsley flakes.

In 2-quart casserole micro-cook peas and carrots and water, covered, on 100% power (HIgh) 5 to 6 minutes or till crisp tender. Drain, stir in beef mixture and soup.Spoon mounds of potatoes over vegetable and meat mixture. Micro-cook, uncovered on 100%(High) power 6 to 7 minutes until heated through rotating the dish once. Top with cheese. Micro-cook uncovered on 100% power (High) 2 to 3 minutes untill cheese is melted, rotating casserole once.