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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miss118

posted:1/14/2007

This recipe was very good, but it needs a bit more seasoning.The second time I made this I added 1/4 cup worcestershire sauce to the meat mixture. It made it much more flavorful..

a cook

posted:1/13/2007

This was a good, basic recipe. Next time I would add more seasoning to both the potatoes and the meat.

coder1522

posted:1/12/2007

This is much better than the Shepherd's Pie I've been throwing together. I followed the recipe, but added a bit of Gravy Master and Adobo to the beef after I drained the fat, since many comments about more seasoning. I probably added a bit extra ketchup and broth and it came out very moist and the cheezy garlic potatoes were just the right finish. I wanted to stay away from frozen mixed veg and just sauted up what I had handy fresh - some onion, garlic, chopped carrot & celery, and just a handleful of some frozen peas. It was great the next day too - reheats nicely in the microwave.

lady_fiddler

posted:1/10/2007

Shepard's Pie uses ground lamb. Cottage Pie, for which you have provided a recipe, is made using ground beef. They both come from England.

a cook

posted:1/6/2007

It was wonderful! I used carrots, corn, onions, peas and extra cheese. Very good!

a cook

posted:12/31/2006

I love it and my family did too

paharts

posted:12/26/2006

would make again. i used buffalo instead of beef & you'd never know.

a cook

posted:12/3/2006

A big hit. I increased the broth x 2 to make it more moist.

ShamrockAnn

posted:11/20/2006

This shepherd's pie is delicious! I have made it twice and my husband I love it both for dinner and for leftovers. This is definitely going to be a tried and true week night supper for us.

toastyfood

posted:11/13/2006

This recipe was great. We used ground pork (don't like beef) and Simply Mashed potatoes to cut the time of prep. We also used fresh veggies that we sauted in a bit of butter, then added to the meat. Will make this again and again. Thanks for the great recipe!