Meat and Potato Pie Colorful mixed vegetables jazz up a homey supper that's an updated version of a classic shepherd’s pie. Prep: 35 min 1 lb. extra-lean ground beef 1/2 cup Progresso® Plain Bread Crumbs 1/3 cup ketchup 3/4 teaspoon salt 1 cup Green Giant® Frozen Mixed Vegetables 1 3/4 cups water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 3/4 cup milk 2 cups mashed potato flakes 1 tablespoon chopped fresh chives, if desired 1. Heat oven to 375°F. In medium bowl, combine ground beef, bread crumbs, ketchup and 1/2 teaspoon of the salt; mix well. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake at 375°F. for 10 minutes. 2. Meanwhile, in medium saucepan, combine frozen mixed vegetables, water, remaining 1/4 teaspoon salt, garlic powder and onion powder; mix well. Bring to a boil. Remove from heat. With fork, stir in milk and potato flakes until potatoes are of desired consistency. 3. Remove beef crust from oven; pour off any drippings. Spoon potato mixture evenly into partially baked crust. Return to oven; bake an additional 10 to 15 minutes or until beef crust is thoroughly cooked, and potatoes and vegetables are thoroughly heated. Sprinkle with chopped chives. Makes 6 servings Nutritional Info Per 1 Serving (1/6 of recipe): Calories 310, Calories from Fat 100, Total Fat 11 g, Saturated 4 g, Cholesterol 50 mg, Sodium 620 mg, Total Carbohydrate 33, Dietary Fiber 3 g, Sugars 4 g, Protein 19 g Diet Exchange: 2 Starch, 2 Medium-Fat Meat, OR 2 Carbohydrate, 2 Medium-Fat Meat ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe courtesy of Green Giant.