Garlic Shepherd's Pie

Makes 6 servings
Prep Time: 20 min.
Baking Time:25 to 30 min.

Ingredients:
1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 Tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch roasted garlic mashed potato mix (from 7.2-oz box)
Water, milk and margarine or butter called for on potato mix box
2 teaspoons shredded Parmesan cheese

Directions;
Preheat oven to 350ºF.
1) In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well.
2) Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
3) While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes.
4) Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole.
5) Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
6) Place in oven and bake uncovered for 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.