Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 can (8-1/2 ounces) peas and carrots, drained1 jar (4-1/2 ounces) sliced mushrooms, drained1/4 cup water1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1 teaspoon garlic powder, divided1/2 teaspoon salt1/4 teaspoon pepper2 cups prepared instant mashed potatoes3 ounces cream cheese, softened and cubed1/4 cup sour cream1/4 cup grated Parmesan cheese
Preparation
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.
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.
Bake, uncovered, at 350° for 20-25 minutes or until heated through and potatoes are lightly browned.
