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