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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clsteinert

posted:1/8/2008

Tons of flavor and easy to make. Kid friendly!!

Ccordoba25

posted:1/4/2008

I made this the other night and it was a big hit with my family. They loved it. We all went back for seconds. Plus, the fantastic part about it is that it did not take long to make at all!

a cook

posted:12/3/2007

A very quick, hearty, & tasty dish! I didn't have frozen veggies, so I used canned mixed vegetables. Turned out great & my family loved it!

heidiwalbourn

posted:11/26/2007

My husband and I really liked this dish (he actually went for thirds). I used onions, carrots, peas, and broccoli for the filling. I did up the broth to 1 cup and added a little more ketsup and added about a 2 tablespoons of worcestershire sauce

cbrociek

posted:11/14/2007

This was a good dish, I added a little bit of worchestire (sp?) but it still need some salt added in. I will make this again it was good!

emsody22

posted:11/11/2007

So easy and TASTY!! My aunt tried it and said it was even better than hers! Now that is a compliment! :)

ChrissyM1125

posted:11/2/2007

Really good and filling. Potatoes needed more seasoning, but would make it again.

mhwilson1

posted:10/30/2007

My picky 2 yr old and 6 yr old LOVED this. They had extra helpings thrice over! Even I, who normally shies away from these type dishes, thought it was very, very good. We'll definitely be adding this to our recipe box!

a cook

posted:10/24/2007

My family loved this dish!! Will definitly make it again. It puts a new twist to old Shepherd's Pie. Very very tasty

s2jreill

posted:10/24/2007

great, easy recipe. made for great leftovers.