Asparagus Shepherd’s Pie
- 6 potatoes, peeled and quartered
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 10-3/4 oz. can cream of asparagus soup
- 1/4 t. pepper
- 1 lb. asparagus, trimmed and cut into 1-inch pieces
- 1/2 c. milk
- 1/4 c. butter
- 1 t. dried sage
- 3/4 t. salt
- 1/2 c. shredded mozzarella cheese
- paprika to taste
Adapted from gooseberrypatch.com
Add potatoes to a saucepan; cover with water. Cook over medium heat until tender, about 15 minutes. Drain and set aside; cover to keep warm.
Brown beef in a skillet over medium heat; drain. Add onion and garlic; cook until tender. Stir in soup and pepper. Pour mixture into a greased 2-quart casserole dish.
Cook asparagus in a small amount of water over medium heat until crisp-tender, about 3 to 4 minutes. Drain and arrange over beef mixture. Mash potatoes with milk, butter, sage and salt. Spread potatoes over asparagus.
Sprinkle with cheese and paprika.
Bake, uncovered, at 350 degrees for 20 minutes.
Makes 4 to 6 servings.