Updated Shepherd's Pie

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photo by:kraft

This great-tasting low-calorie version of a traditional shepherd's pie is made with better-for-you ingredients.

time

prep:

40 min

total:

58 min

servings

total:

6 servings, about 1-1/2 cups each

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What You Need

1-1/4

lb. red potatoes (about 4), cut into chunks

large cloves garlic

lb. extra-lean ground beef

Tbsp. flour

cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed

3/4

cup fat-free reduced-sodium beef broth

Tbsp. ketchup

3/4

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/2

cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Make It

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.

SPOON meat mixture into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

CHINET® and CHINET BAKEWARE® are registered trademarks of Hutamaki, Inc. in the U.S. and other countries.

Kraft Kitchens Tips

Substitute

Leave aluminum pans behind! New Chinet Bakeware® baking pans help simplify meal planning. Just prepare and serve this comfort-food classic recipe in an 8x8-inch Chinet Bakeware® pan. Any leftovers? Just cool in the pan, then snap on the lid and refrigerate up to 2 days. When ready to serve, remove the lid and reheat them in the microwave. Chinet Bakeware® baking pans are versatile so you can take your dish from oven to refrigerator to microwave all in the same pan.

Makeover - How We Did It

We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef instead of regular ground beef. These small changes resulted in a savings of 90 calories and 15g of fat per serving.

Substitute

Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.

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Narkyj

posted:10/22/2008

Was a little bland but will definatly try again with some added spices.

XMalice

posted:10/9/2008

My husband really liked it. I thought it was so-so. It's really easy to make, though (even making real mashed potatoes), so I will probably do it again.

jkdtkd

posted:9/23/2008

It was very bland. My husbandis pretty easy to please and he asked me not to make it again.

tinkrbel82

posted:9/18/2008

AWESOME. Makes excellent leftovers.

honeybeck

posted:9/11/2008

It was really good! I didn't use the ketchup though. I used my 2.5 liter baking dish, the 8" square was too small. Will make again!!

Donna55135

posted:9/11/2008

Wonderful wonderful. This has a very yummy flavor! It is easy to make. My whole family loved. My husband says this has made his "A" list. This I will make again!

lakeogemaw

posted:9/10/2008

This was a great dish and we love it in the winter. I cheat and use premade mashed potatoes from the store. Sure makes it easy.

burnt_out_star

posted:8/18/2008

It overflowed really bad in the oven, so I would recommend a deep cassarole, but it was really great. I didn't measure the veggies, but just threw in a small bag. I also added some worchestershire sauce.

a cook

posted:8/18/2008

Loved it! I was so fast and easy and tasted great! My husband even liked it and he hated vegtables.

rer212

posted:7/28/2008

My husband LOVES this. I always cheat and use instant real potatoes, which goes a lot faster and tastes just as good to me. This recipe is a permanent fixture in my recipe book.