Asparagus Shepherd'S Pie

• 6 medium potatoes
• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can creamed soup (undiluted)
• 1 lb. fresh asparagus (I use frozen, well drained), cut in 1-inch pieces
• paprika
• 1/2 c. grated Mozzarella cheese
• 1/4 tsp. pepper
• 3/4 tsp. salt
• 1/2 c. milk
• 1/4 c. margarine

1. Cook potatoes in water until tender.
2. Meanwhile, brown beef in skillet; add onions and garlic.
3. Pour in soup and pepper.
4. Put in bottom of 2-quart baking dish.
5. Cook asparagus in water until crisp-tender, about 3 or 4 minutes.
6. Drain and place over beef mixture.
7. Drain potatoes; mash with milk, margarine and salt. Spread on top of asparagus.
8. Sprinkle with cheese and paprika. Bake, uncovered, at 350u0b0 for 20 minutes.
9. Yields 6 to 8 servings.

potatoes, lean ground beef, onion, garlic, creamed soup, fresh asparagus, paprika, mozzarella cheese, pepper, salt, milk, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145000 (may not work)