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.