Vegetarian Shepherd'S Pie
- 1 1/2tups hot water
- 1/2tup milk
- 2tablespoons butter or margarine
- 1/2tackage Betty Crocker(R) four cheese mashed potatoes
- 3tups frozen vegetables, any variety, thawed and drained
- 1tan (11 ounces) condensed Cheddar cheese or cream of mushroom soup
- 1tan (4 ounces) sliced mushrooms, drained
- 1tan (2.8 ounces) French-fried onions
- 1.teat oven to 350u0b0F. Heat hot water, milk and butter 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.ttir 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.take uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
water, milk, butter, four cheese mashed potatoes, frozen vegetables, cheddar cheese, mushrooms, onions
Taken from www.epicurious.com/recipes/member/views/vegetarian-shepherds-pie-50017865 (may not work)