Skillet Shepherd's Pie

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme leaves
• 1/4 tsp pepper
• 3 cups frozen mixed vegetables
• 1 can (14.5 oz diced tomatoes, drained)
• 1 jar (12 oz) Bistro Au Jus gravy (Heinz)
• 1 container (2 lb) refrigerated mashed potatoes
• 2 tbsp grated parmesan

Directions:

1. Heat broiler. Heat ovenproof nonstick skillet over medium-high heat. Add ground beef, onion, garlic, thyme and pepper; cook, breaking up meat, 5 minutes or until browned. Stir in vegetables, tomatoes and gravy; simmer, covered, 5 minutes.
2. Meanwhile, heat potatoes in microwave as package directs. Drop spoonfuls of potatoes on top of beef mixture; sprinkle with Parmesan. Place under broiler for 3-5 minutes until topping is browned.

Argentine Lasagna

Ingredients:

• 1 pound ground beef
• 1 large sweet onion, chopped
• 1/2 pound sliced fresh mushrooms
• 1 garlic clove, minced
• 1 can (15 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1/4 tsp pepper
• 4 cups (16 oz.) shredded part-skim mozzarella cheese, divided
• 1 jar (15 oz.) Alfredo sauce
• 1 carton (15 oz.) ricotta cheese
• 3 cups frozen peas, thawed
• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 package (9 oz.) no-cook lasagna noodles

Directions:

1. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13x9-inch baking dish. Layer with noodles, 1 1/4 cups meat sauce and 1 1/4 cups spinach mixture. Repeat layers three times. Sprinkle with remaining mozzarella cheese. (Pan will be full.)
4. Cover and bake at 350 for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and serve with Parmesan cheese if desired.