Basil Hamburger Pie
|Lean ground beef||1 Pound|
|Canned stewed tomatoes||29 Ounce (Two 14 1/2 Ounce Cans)|
|Canned tomato paste||3 Ounce (1/2 Cup, Half Of A 6 Ounce Can)|
|Dried minced onion||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Frozen peas and carrots||10 Ounce (1 Package)|
|Instant mashed potatoes||2 Cup (32 tbs) (Enough For 4 Servings)|
|Snipped parsley||1 Tablespoon|
In a large skillet cook ground beef till brown. Drain well in a strainer or colander. Wipe skillet with paper towels. Return beef to the skillet.
Stir stewed tomatoes, tomato paste, minced onion, and basil into meat in the skillet. Stir in frozen peas and carrots. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or till peas and carrots are crisp-tender. Uncover and simmer for 3 to 5 minutes more or till desired consistency.
Meanwhile, prepare instant mashed potatoes according to package directions, except use skim milk and omit margarine or butter. Drop potatoes into six mounds atop beef mixture. Sprinkle with parsley.