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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Shepherd's Pie takes a testy twist with this version. Between the fluffy mashed potato topping and the savory ground beef base is a bed of tender, green asparagus. Even my kids ask for big helpings. Steve Rowland, Fredericksburg, Virginia Ingredients:
6 medium potatoes, peeled and quartered |
1 pound ground turkey or 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 |
Directions:
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.
2. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture.
3. 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.
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