Vegetarian Shepherd's Pie

BettyCrockerRecipe by BettyCrocker

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15 minutes

45 minutes



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    Ingredients

    • 1 1/2  cups hot water
    • 1/2  cup milk
    • 2  tablespoons margarine or butter
    • 1/2  package Betty Crocker® four cheese mashed potatoes (1 pouch Potatoes and 1 pouch
    • Seasoning)
    • 3  cups frozen vegetables, any variety, thawed and drained
    • 1  can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
    • 1  can (4 ounces) sliced mushrooms, drained
    • 1  can (2.8 ounces) French-fried onions

    Directions

    1. 1Heat oven to 350°F. Heat hot water, milk and margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes 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. 2Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
    3. 3Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
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