Hearty Shepherd’S Pie

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 can (8-1/2 ounces) peas and carrots, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/4 cup water
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 teaspoon garlic powder, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups prepared instant mashed potatoes
• 3 ounces cream cheese, softened and cubed
• 1/4 cup sour cream
• 1/4 cup grated Parmesan cheese

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, peas and carrots, mushrooms, water, rosemary, 1/2 teaspoon garlic powder, salt and pepper; heat through. Transfer to a greased 9-in. deep-dish pie plate.
2. In a large bowl, beat the mashed potatoes, cream cheese, sour cream and remaining garlic powder until blended. Spread over top. Sprinkle with Parmesan cheese.
3. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through and potatoes are lightly browned.

ground beef, onion, condensed cream, peas, mushrooms, water, fresh rosemary, garlic, salt, pepper, potatoes, cream cheese, sour cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/hearty-shepherd-s-pie/ (may not work)