Asparagus Shepherd's Pie
1 tsp seasoned salt
4 cloves fresh garlic, minced
1 1/2 tsp dried sage leaves
In a large pot, cover potatoes with water, bring to a boil and cook until very tender, about 15 minutes.
Cook the asparagus in a small amount of boiling water until crisp-tender, about 4 minutes. Drain and then place over the top of the meat mixture.
When potatoes are tender, drain and then mash with the milk, butter, sage and salt. Then place over the top of the asparagus. Sprinkle the top of the potatoes evenly with the shredded cheese.
Place in the oven, uncovered, and bake for 20-30 minutes until bubbling and cheese is melted. Enjoy!