Hearty Shepherd's Pie

By carvalhohm2

Ingredients

• 1 pound ground beef
• 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

Details

Servings 6
Preparation time 35mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

Bake, uncovered, at 350° for 20-25 minutes or until heated through and potatoes are lightly browned.

Yield: 6 servings.

1 serving equals 419 calories, 22 g fat (12 g saturated fat), 91 mg cholesterol, 985 mg sodium, 31 g carbohydrate, 4 g fiber, 23 g protein