Who would believe you can make a hearty shepherd’s pie without meat and gravy?
Prep Time: 15 min Total Time: 45 min Makes: 4 servings
cups hot water
tablespoons butter or margarine
package Betty Crocker® four cheese mashed potatoes
cups frozen vegetables, any variety, thawed and drained
can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
can (4 ounces) sliced mushrooms, drained
can (2.8 ounces) French-fried onions
Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
High Altitude (3500-6500 ft)Heat oven to 375ºF. For Do-Ahead directions, heat oven to 375°F and increase first bake time to 40 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
1 Serving:Calories470 (Calories from Fat225 ); Total Fat19 g (Saturated Fat25 g); Cholesterol30 mg;Sodium1570 mg; Total Carbohydrate55 g (Dietary Fiber5 g); Protein12 g Percent Daily Value*:Vitamin A100 %; Vitamin C16 %; Calcium16 %; Iron12 % Exchanges:3 Starch; 2 Vegetable; 4 Fat *Percent Daily Values are based on a 2,000 calorie diet.