Upside Down Sheppards Pie

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• 1 package(s) (20 ounces) refrigerated mashed potatoes
• 1 pound(s) (90%) lean ground beef
• 1 tablespoon(s) margarine, substitute butter
• 1 cup(s) (half a 10-ounce bag) chopped onions
• 1/3 cup(s) ketchup
• 1 teaspoon(s) dried dill weed
• 1/2 cup(s) loosely packed fresh parsley leaves, chopped
• 1/3 cup(s) reduced-fat sour cream
• Dill sprigs, for garnish

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Directions

1. Preheat oven to 450 degrees F. Spray 1 1/2-quart ceramic or glass baking dish or deep-dish pie plate with nonstick cooking spray. Press cold mashed potatoes onto bottom and up side of casserole. Bake potato crust 20 minutes or until edge is golden.
2. Meanwhile, heat 10-inch skillet over medium-high heat until hot. Add ground beef and cook 4 to 5 minutes or until beef is no longer pink, breaking it up with side of spoon. Spoon beef into paper-towel-lined bowl to drain.
3. In same skillet, melt margarine over medium heat. Add onions and cook 6 to 7 minutes or until tender and golden, stirring occasionally. Return beef to skillet with onions. Stir in ketchup and dried dill. Reduce heat to low; stir in parsley and sour cream.
4. Spoon ground-beef mixture into mashed-potato crust; garnish with dill sprigs to serve.