10 oz pkg frozen spinach
2 medium potatoes, peeled and cut into 1-inch pieces
1 T butter
1 lb ground beef
1 med onion, chopped
3 oz. cream cheese, cubed
1 egg, slightly beaten
1/2 c. soft bread crumbs
1/2 c. milk
1/2 t dried rosemary
2 1/2 oz. sliced mushrooms, drained
1 t dried parsley
1-2 t milk
Thaw spinach. Drain well and set aside.
In medium bowl, cook potatoes and 1/4 c. water, covered in microwave on high 7-9 minutes or until tender. Drain. Add butter. Cover and set aside.
In a 1 1/2-quart casserole crumble beef. Stir in onion. Cook, covered, on high 4-6 minutes or till no pink remains and onion is tender, stirring once. Drain off fat. Stir in cream cheese until softened.
Stir in beaten egg, bread crumbs, milk, 1/2 t salt, rosemary and 1/4 t pepper. Add spinach and mushrooms; mix well. Cook, covered, on 70% power for 6-8 minutes or till heated through, stirring twice.
Meanwhile, mash hot potatoes. Beat in egg, parsley flakes, 1/4 t salt and dash pepper. Beat in enough milk to make fluffy. Use a pastry bag and a large tip to pipe mashed potatoes around edge of casserole.
Cook uncovered on medium-high for 3-4 minutes or till potatoes are set, rotating the dish a 1/2 turn once.