Upside Down Sheppard's Pie
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Ingredients |
1 package refrigerated mashed potatoes
1 pound lean ground beef
1 tablespoon margarine, substitute butter
1 cup chopped onions
1/3 cup ketchup
1 teaspoon dried dill weed
1/2 cup loosely packed fresh parsley leaves, chopped
1/3 cup reduced-fat sour cream
Dill sprigs, for garnishYields: 4 servings |
Directions |
1. Preheat oven to 450 degrees F. Spray 1 1/2-quart ceramic
or glass baking dish or deep-dish pie plate with nonstick
cooking spray. Press cold mashed potatoes onto bottom and up
side of casserole. Bake potato crust 20 minutes or until edge is
golden.
2. Meanwhile, heat 10-inch skillet over medium-high heat until
hot. Add ground beef and cook 4 to 5 minutes or until beef is no
longer pink, breaking it up with side of spoon. Spoon beef into
paper-towel-lined bowl to drain.
3. In same skillet, melt margarine over medium heat. Add onions
and cook 6 to 7 minutes or until tender and golden, stirring
occasionally. Return beef to skillet with onions. Stir in
ketchup and dried dill. Reduce heat to low; stir in parsley and
sour cream.
4. Spoon ground-beef mixture into mashed-potato crust; garnish
with dill sprigs to serve. |
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