Easy Shepherd'S Pie

• 2 Tbsp. margarine
• 1 c. diced celery
• 1 (16 oz.) can peas and carrots
• 2 c. cubed, cooked ham
• 1/4 tsp. basil
• 1 medium onion, thinly sliced
• 3 c. instant potatoes (as mashed)
• 1 (7/8 oz.) pkg. brown gravy mix
• 1/2 tsp. salt

1. In skillet, heat margarine.
2. Cook onion and celery until tender, about 10 minutes, stirring occasionally.
3. Spoon mixture into 2-quart casserole.
4. Prepare potatoes according to label directions.
5. Set aside.
6. Heat oven to 400u0b0.
7. Drain liquid from peas and carrots into 1-cup measuring cup.
8. Add enough water to make 1 cup liquid.
9. In the same skillet, prepare brown gravy mix as per label, but substitute the vegetable liquid for water.
10. Add gravy, peas and carrots, ham, salt and basil to onion mixture.
11. Gently stir until well mixed.
12. Spoon potatoes in mounds around edge of casserole.
13. Bake for 30 minutes or until hot and bubbly and potatoes are lightly browned.

margarine, celery, peas, basil, onion, potatoes, brown gravy mix, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731261 (may not work)