Pie, Shepherd

Pie, Shepherd
Pie, Shepherd

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound lean ground beef (90% lean)

  • 1

    medium onion, chopped

  • 1

    can (10-3/4 ounces) condensed cream of celery soup, undiluted

  • 1

    can (8-1/2 ounces) peas and carrots, drained

  • 1

    jar (4-1/2 ounces) sliced mushrooms, drained

  • 1/4

    cup water

  • 1

    tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  • 1

    teaspoon garlic powder, divided

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    cups prepared instant mashed potatoes

  • 1

    package (3 ounces) cream cheese, softened and cubed

  • 1/4

    cup sour cream

  • 1/4

    cup grated Parmesan cheese

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, peas and carrots, mushrooms, water, rosemary, 1/2 teaspoon garlic powder, salt and pepper; heat through. Transfer to a greased 9-in. deep-dish pie plate. 2. In a large bowl, beat the mashed potatoes, cream cheese, sour cream and remaining garlic powder until blended. Spread over top. Sprinkle with Parmesan cheese. 3. Bake, uncovered, at 350° for 20-25 minutes or until heated through and potatoes are lightly browned. Yield: 6 servings.

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