Tuesday, March 29, 2011

Italian Style Sheperd’s Pie from Betty Crocker

1 lb. boneless beef sirloin, trimmed of fat, cut into 1-inch cubes
1 cup sliced onion (about 1 medium)
2 medium carrots, sliced (1 cup)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 & 1/2 cups sliced fresh mushrooms
1 jar (14 oz.) tomato pasta sauce (any variety) (1 1/2 cups)
1/2 box (7.2-oz. size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)
3/4 cup hot water
1 1/4 cups milk
2 tablespoons butter or margarine
2 tablespoons shredded fresh Parmesan cheese
Heat oven to 375°F. Spray 2-quart casserole or 11×7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
Make potatoes as directed on box for 4 servings, using 1 pouch Potatoes with Seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.

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