Asparagus Shepherd's Pie

6 medium potatoes, peeled and quartered
1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can cream of asparagus soup, undiluted
1/4 t. pepper
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1/2 c. milk
1/4 c. butter or margarine
1 t. rubbed sage
3/4 t. salt
1/2 shredded mozzarella cheese

In a saucepan, cover potatoes with water; cook until very tender. Meanwhile, in a skillet, brown beef; drain. Add onion and garlic; cook until onion is tender. Stir in soup and pepper; pour into a greased 2-qt. baking dish. Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and place over beef mixture. 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.


Michelle Harvey

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