Friday, February 11, 2011

Asparagus Shepherd's Pie

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I got this recipe from Siri, a co-worker of mine.  I hope you enjoy it as much as
Siri and I do.

Asparagus Shepherd's Pie

6 medium potatoes, peeled and quartered
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed Cream of Asparagus soup, undiluted
1/4 teaspoon black pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup milk
1/4 cup butter
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 cup shredded mozzarella cheese
Paprika (sweet Hungarian)

In a saucepan, cover potatoes with water; cook until very tender.  Meanwhile, in a skillet, over medium heat,
cook beef until no longer pink; drain.  Add onion and garlic; cook until tender.  Stir in soup and pepper; pour into a greased 2-quart 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 degrees for 20 minutes.
Yield: 6-8 servings.

The Old Guy

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