Christmas Shepherd’s Pie


1 pound ground beef (90 to 95% lean)
½ cup chopped onion
½ cup sliced mushrooms
1 clove garlic, minced
½ teaspoon Salt
¼ teaspoon pepper
1 cup frozen peas
1 jar (12 oz.) Harry & David’s Portobello mushroom sauce
2 ¼ cups Betty Crocker Potato Buds, mashed potatoes (dry)
1 ¾ cup water
2 tablespoons Butter
¼ teaspoon Garlic powder
½ cup milk


1. Heat oven to 375°F degrees.
2. Spray 12-inch skillet with cooking spray. Add beef, onion, mushrooms and garlic, cook over medium
heat 8-10 minutes, stirring often until thoroughly cooked, or until beef is not pink. Break beef into
crumbles. Stir in mushroom gravy sauce and peas; season with salt and pepper. Heat mixture over
medium heat for 5-7 minutes, stirring occasionally.
3. Meanwhile in 2-quart saucepan, heat water, butter and garlic to boiling. Remove from heat and add
milk. Stir in dry potatoes; whip with fork until well blended.
4. Spoon beef mixture into ungreased 2-½ quart baking dish. With large spoon, cover top of beef
mixture with dollops of mashed potatoes. Sprinkle lightly with
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