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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cookiesgal

posted:1/18/2007

This recipe did not go over so well with our family. I would suggest using canned veggies instead of frozen. We will not be making this again.

Tericiam

posted:1/18/2007

This was the best recipe I have gotten off this site. I did modify the recipe slightly, I omitted the ketchup and from reading everyones review, I seasoned the meat well, and I added canned mixed veggies instead of frozen veggies. I could not believe how good this was! My hubby was not thrilled when I told him what was for dinner, but after he ate it, he said it was really good. Yay! I win again.

mollannie

posted:1/18/2007

Very good - a definite keeper. My two sons (4 & 10) really enjoyed it. I doubled the recipe and it fit perfectly in a 9 x 13 pan. Add a little more ketchup for added flavor. I used a 1 lb bag of frozen corn and a 1 lb bag of peas/carrots.

cada6

posted:1/18/2007

I thought this pie was great and so did my husband and 1 and a half year old. Instead of using ground beef I used ground turkey and after reading the comments I decided to cook some onion, celery and carrot with my meat. I did use a whole can of bbef broth and added garlic and some other spices to the meat to flavor it more. This was a big hit and I will for sure be making it again.

a cook

posted:1/16/2007

Made it several times - consistently turned out to be very good. Everyone liked it and asked for seconds. When I made it for one evening and fewer people came than expected, I froze portions and stored them for later use as a quick meal - and it was great reheated in the microwave.

hobbes753

posted:1/16/2007

My husband and I made this recipe last night, with a few modifications to suit our taste and time constraints. First, we used instant garlic mashed potatoes to cut down on time. Second, we added chopped onion to the beef mixture. And third, we added some spices (salt, pepper, and garlic salt, I think). It was very good, but I think next time we will substitute Worcestershire sauce for the ketchup and make sure to cook the vegetables a little longer (they were a little under-done). But overall, it was delicious and very satisfying!

donna06271

posted:1/15/2007

Your all correct about the spices...I added salt and pepper as well as some chopped onion to the meat mixture. I also used frozen peas...We eat shephards pie all the time...actually I usually use a mix from another company which is very hard to find..I dont think I will ever use the mix again...This was very good....I knew to spice it up as we are big fans of this dish.....Definately worth trying....

a cook