Updated Shepherd's Pie

(527)

rate it now!

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:6/22/2005

This was really easy to make. My whole family really enjoyed it, including my VERY picky 3 year old. This is my new shepherd's pie recipe!

dday151

posted:6/15/2005

I subsituted the ground beef for ground turkey and it was awesome, The turkey was much tender and it's better for you. This recipe is great.

a cook

posted:5/23/2005

We loved it - but I substituted package mashed potatoes to make it quicker!

a cook

posted:4/21/2005

The recipe had a delicious flavor. My boyfriend loved it. I used a mixture of frozen peppers and petite peas.

suzmuffin

posted:4/20/2005

I liked it, but my family thought it had too many vegetables in it. They like veggies, but not so many.

a cook

posted:4/13/2005

Good, and VERY healthy! Lots and lots of veggies in this one! A neat shepherd's pie variation.

a cook

posted:3/25/2005

We loved this recipe, and it is a great alternative to the original. We used tofu crumble in stead of ground beef.

a cook

posted:3/14/2005

I purreed bell pepper and carrots so my kids would eat it and added 2 cups of peas and corn. I also cheated and used instant mashed potatoes. Easy to make early in the day and then bake for supper.

a cook

posted:3/6/2005

Instead of using the 4 cups of broccoli, etc. I used 1 can of mixed veggies and the outcome was great.

a cook

posted:3/4/2005

I made this several times the family loved it.