Shepard’s Pie is one of our favorite easy comfort foods. I usually make a vegetarian version, because it’s inexpensive, healthy and quick to make. For this version, I used another one of Progresso’s new cooking sauces. This flavor is creamy roasted garlic.
I loved using this sauce because I didn’t even have to make a roux for my gravy, let alone season it. I just poured in the rich cream sauce. I then topped the sauce and vegetables with Betty Crocker instant mashed potatoes baked it until golden. Feel free to top with homemade garlic mashed potatoes if you have the time.
There’s 5 new Progresso Recipe Starters Cooking Sauce in total.
Click here for a to save 50¢ on Progresso recipe starters Cooking Sauce.
Yield: 4 servings
1 1/4 cups hot water
2/3 cup milk
2 tablespoons butter
1/2 package Betty Crocker® roasted garlic mashed potatoes
1 tablespoon olive oil
2 cups sliced mushrooms
1 medium onion, diced
2 (12oz) bags Green Giant Valley Fresh Steamers Frozen Mixed Vegetables
1 (18oz) can Progresso Recipe Starters Creamy Roasted Garlic Cooking Sauce
Heat oven to 350ºF. Heat 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.
Heat skillet on stovetop and drizzle with olive oil. Add 2 cups sliced mushrooms and diced onion. Sauté over medium heat for 8 - 10 minutes until mushrooms are tender and onions are translucent.
Add frozen vegetables and Creamy Roasted Garlic cooking sauce. Bring to a boil and reduce to a simmer. Simmer for 5 minutes.
Pour mixture into an ungreased 1 1/2-quart casserole dish. Spread potatoes over mixture. Bake uncovered for 25 – 30 minutes, or until mixture is hot and the top of potatoes are very light golden brown.
This recipe sponsored by Progresso. All opinions 100% mine.
