Roasted Garlic Shepherd’s Pie

Blogger Angie McGowan of Eclectic Recipes offers up a quick and easy dinner idea—just in time for Meatless Mondays.

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Servings 4

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( 6 ) Ratings

6 Ratings

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ingredients 9
Prep Time 25 min
Total Time 55 min

Ingredients

1 1/4: cups hot water

2/3: cup milk

2: tablespoons butter

1: pouch roasted garlic mashed potato mix (from 7.2-oz box)

1: tablespoon olive oil

2: cups sliced fresh mushrooms (about 5 oz)

1: medium onion, chopped (1/2 cup)

2: bags (12 oz each) Green Giant® Valley Fresh Steamers® frozen mixed vegetables

1: can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce

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Directions

1 Heat oven to 350ºF. In 2-quart saucepan, heat water, milk and butter to boiling. Remove from heat. Stir in 1 pouch potato mix and 1 pouch seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
2 In large skillet, heat oil over medium heat. Cook mushrooms and onion in oil, stirring occasionally, until tender. Add frozen vegetables and cooking sauce. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
3 Pour mixture into ungreased 1 1/2-quart casserole. Spread mashed potatoes over top.
4 Bake uncovered 25 to 30 minutes or until filling is hot and potatoes are light golden brown.