Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie


1 1/2  cups hot water 
1/2  cup milk 
2  tablespoons butter or margarine 
1/2  package Betty Crocker® four cheese mashed potatoes 
3  cups frozen vegetables, any variety, thawed and drained 
1  can (11 ounces) condensed Cheddar cheese or cream of mushroom soup 
1  can (4 ounces) sliced mushrooms, drained 
1  can (2.8 ounces) French-fried onions


1.Heat oven to 350ºF. Heat hot 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.

2.Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.

3.Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.