Garlic Shepherd's Pie

Ingredients

• 1 lb ground beef 80% lean (at least )
• 0.5 cup onion chopped
• 2 cups baby carrots frozen (from 1-lb bag)
• 3 oz mushrooms sliced
• 2 cups canned tomatoes diced undrained (from 28-oz can)
• 12 oz gravy 
• 2 tablespoons chili sauce 
• 0.5 teaspoon basil dried
• 0.1 teaspoon pepper 
• 4.7 oz roasted garlic mashed
• 1 serving potatoes for on potatoes pouch
• 2 teaspoons parmesan shredded

Equipment

• frying pan
• oven
• glass baking pan

Directions

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper.
2. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
3. While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter.
4. Let stand 5 minutes.
5. Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish.
6. Sprinkle with cheese.
7. Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.