Recipe for Shepherds Pie from Betty Crocker

Italian Shepherds Pie
1 pouch Betty Crocker Roasted Garlic Mashed Potatoes 
1.25 lbs lean ground beef
1 tsp minced fresh garlic
1 small onion, chopped
1 16 oz bag frozen mixed vegetables or 2 cups leftover veggies
1 16 oz can chickpeas, drained and rinsed
1 Tbsp Italian seasoning
1 can diced petite tomatoes
Salt & pepper to taste
1/2 cup shredded mozzarella cheese 
1/3 cup grated Parmesan/Romano cheese

Preheat oven 350. Prepare mashed potatoes according to directions. Sauté ground beef until it is no longer pink. Add onion, garlic, and Italian seasoning, cook for two or three minutes at most. Add the veggies, chickpeas, tomatoes, salt, and pepper to taste. Cook, stirring frequently, until the liquid is reduced by about half; transfer to a 2-quart casserole. Sprinkle grated cheese over top, spread mashed potatoes around the edge of the dish. Sprinkle mozzarella, covering over the center and sparingly atop the mashed potatoes. Bake about 20 minutes or until mixture is bubbling and cheese is slightly brown.

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