Shepherd's Pie Recipe - with an Asparagus Twist

Yield: 4 servings ( Serving Size: 1 1/2 cups each )
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  • 1 pound(s) ground beef
  • 1/2 cup(s) onion, medium chopped
  • 1 can(s) Cream of Mushroom Soup
  • 1 tablespoon(s) ketchup
  • 1/4 teaspoon(s) ground black pepper
  • 1 can(s) asparagus
  • 2 1/2 cup(s) milk
  • 1/4 cup(s) butter
  • 2 cup(s) real potato-mashed fixed-up
  • 1 can(s) mushrooms or (fresh)


  1. Pre-heat the oven to 400°F.
  2. 1. Put 2 or 3 potatoes in Microwave steamer and cook 8 minutes then mash.
  3. 2 Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
  4. 3 Stir the soup, ketchup, black pepper and asparagus and canned mushrooms in the skillet. Spoon the beef mixture into a 9-inch pie plate.
  5. 4 Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.
  6. 5 Bake for 15 minutes or until the potatoes are lightly browned.
  7. Recipe Tips
  8. You can add some cheese .. I like Gouda cheese .. my kids like Cream Cheese, cheese is optional depending on finances. Same with the vegi's that I put in, if it is squash season I steam them with potatoes and then cut some up and add in this dish.
October 2013

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

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