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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jenalaman

posted:3/7/2007

I have never made a shepherds pie and this was easy and very good!!! We enjoyed it very much!!

CoryB23

posted:3/5/2007

This recipe lacked a little bit of spice, despite the extra garlic we added as well as the seasoning salt and onion powder, but was still very tasty. Next time we'll go a little heavier on the seasoning and maybe even add a touch of chili powder to the meat for some extra spice. The potatoes were delicious.

riffraff56

posted:3/5/2007

Made this last night. Easy to do, and tasted great. I did make a substitution.We do not generally have frozen veggies on hand, so I used canned...peas, corn and green beans.Mixed then together ,and viola! Worked fine.Will make this again.

Stefspence

posted:3/5/2007

This recipe was just ok. I did spice up the beef mixture with some fresh garlic, salt, pepper and worchestershire sauce. I would probably leave out the worchestershire sauce next time - didn't care for that flavor much. I think this might take a time or two to get it right. My husband liked it, but my 10-year-old didn't care for it much.

Snowball153

posted:3/4/2007

YUMMMM! I will definitely make this recipe again. I only added 2 cloves garlic, used 1 1/2 lbs. ground beef and seasoned with salt and pepper. My husband and I loved it. I used 1 cup sweet peas, 1 cup cooked fresh carrots, 1 cup green beans and 1 cup frozen broccoli. Cooked in an 11" x 8" x 3" bowl and filled it perfect. Can't wait to have leftovers tomorrow. Thank you Kraft for a wonderful recipe. Next time for a variation I want to try it replacing the beef broth with 1 cup of italian stewed tomatoes and vegetables consisting of 1 cup cooked celery, 1 cup cooked carrots, 1 cup corn and 1 cup cooked mushrooms.

geogirl1

posted:2/28/2007

I haven't had Shepherd's Pie since I was a kid so this seemed like a nice change. It was awesome! Instead of the bagged frozen veggies, I added a can of sweet peas and whole corn.

Smiles4life

posted:2/24/2007

This was a great dinner! I great update to one of my favorite dishes, mom used to make. Will be making this again soon.

a cook

posted:2/24/2007

Super good. I was able to make the potatoes and the meat ahead of time... and then put it in the oven about 1/2 hour before we wanted to eat it. Turned out great! I used a mixed bag of veggies- carrots, peas, corn.. not brocolli and peppers like it suggested. Also, this is a great heat up left over.

kclay61

posted:2/24/2007

It did not have a very good taste at all.

jloper7

posted:2/22/2007

I made this last night and it was wonderful. I did substitute one can of diced tomatoes for the broth and ketchup. I will keep this at the top of my "to make again" list.