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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sagaeg

posted:9/19/2007

we loved this recipe!

foxyroxy1905

posted:9/19/2007

My whole family loved this recipe, will make again!

nodinnerplans

posted:9/19/2007

This dish was very bland!! Not tasteful at all. My family hated it! I would make it again but next time I will add bolder flavors, spices.

sealy23

posted:9/18/2007

This recipie is awesome!! Especially for a mom on the go, about the hardest part of the recipe ( which wasnt hard at all) was peeling the potatoes. My husband loved it and even had thirds. My youngest son who is three couldnt get it in his mouth fast enough :) I plan to use this recipe as a staple in my recipes.

a cook

posted:9/16/2007

Even with out the dairy products in it the pie was very good.

Kellieskero

posted:9/15/2007

My husband, 15 month old daughter and I all love this recipe. It is easy to make and flexible as you can add any veggies that you like! I will make it over and over again

carrerasarah

posted:9/14/2007

This recipe was pretty good, but I found it a little bland. The potatoes left something to be desired, and the overall dish was lacking in flavor. Freezes well.

a cook

posted:9/11/2007

very good.

dutchess1s

posted:9/8/2007

I was lazy and used instant garlic herb potatoes and it still turned out great. Would probably get a 5* with "regular" potatoes. Definitely will make again!

tcpl

posted:9/5/2007

I made this recipe last night. Used ground turkey instead of beef. My family loved it. It was quick to fix and very good. I will make again.