Asparagus Shepherd's Pie

Photo: psfreeman

Shepherd's Pie takes a tasty twist with this version. Between the fluffy mashed potato topping and the savory ground beef base is a bed of tender, green asparagus. From Steve Rowland: Fredericksburg, Virginia. Recipe published in Taste of Home April/May 1997.

Yield: 8 servings
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Ingredients

  • 6 medium potatoes, peeled and quartered
  • 1 pound(s) ground beef
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 10 3/4-ounce can(s) condensed cream of asparagus soup, undiluted
  • 1/4 teaspoon(s) pepper
  • 1 pound(s) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup(s) milk
  • 1/4 cup(s) butter, cubed
  • 1 teaspoon(s) rubbed sage
  • 3/4 teaspoon(s) salt
  • 1/2 cup(s) shredded part-skim mozzarella cheese
  • Paprika

Preparation

  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.


August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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