Hearty shepherd's pie

1 Servings

Ingredients

Quantity Ingredient
½ pounds Extra-Lean Ground Beef
1 large Onion; Chopped (About 1 C)
1 Clove Garlic; Finely Chopped
1 medium Eggplant (About 12 Oz.); Cut Into 1/2\" Cubes
1 pack Frozen Broccoli; Cauliflower & Carrots, (16 Oz.)
1 can Great Northern Beans (15-16 Oz.); Rinsed And Drained
1 can No-Salt-Added Whole Tomatoes (14 1/2 Oz.); Undrained
2 teaspoons Italian Seasoning
½ teaspoon Salt
¼ teaspoon Pepper
2 tablespoons Water
2 tablespoons All-Purpose Flour
4 cups Mashed Potatoes

Directions

Heat oven to 350 degrees. Spray rectangular baking dish, 13x9x2 inches, with nonstick cooking spray. Cook ground beef, onion, and garlic in 12-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. Stir in remaining ingredients except water, flour, and potatoes, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

Shake water and flour in tightly covered container; stir into beef mixture.

Spoon beef mixture into baking dish. Spoon potatoes evenly over beef mixture; spread to edges of dish. Bake uncovered about 30 minutes or until heated through. Let stand 5 minutes before serving.

Recipe by: Betty Crocker's Best of Baking, 1997, pg. 191 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998

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