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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a cook

posted:1/25/2005

I would make this again, but I would add something to give it a little more zip.

fernindino

posted:1/25/2005

This is excellent, but instead of ketchup, I used salsa. It gives it a little zip!!!

a cook

posted:1/25/2005

The beef mixture needed some more spice, zip, something. It reheats very well.

wack860

posted:1/25/2005

This was good but it is missing something. Needs more favor

porschaine

posted:1/21/2005

Even adding 1/4 of worcestershire sauce left this dish bland and unappealing. Will not make again.

burrhaz

posted:1/20/2005

This was simple and good and filling. Never thought I'd be able to have Shepherd's Pie on a diet - thank you!

red ice

posted:1/18/2005

If you are looking for a quick meal, this is it. I used instant potatoes instead and left out the cottage cheese and it turned out very good. Since I use garlic in all of my dishes, I added a bit. It was a quick and easy and I am going to share this recipe with my friends and family. Thanks Kraft Foods!

amb7102

posted:1/17/2005

It was very good and easy to make. I have also supplemented the beef for diced chicken, changed the broth to chicken, left out the ketchup and added chicken seasoning to the potato mixture. Also very good.

esler11

posted:1/14/2005

This recipe was very simple! It was delicious...definately one we'll make again. I did make a few changes. I used instant garlic mashed potatoes made with skim milk instead of the potatoes and cottage cheese. Although I am sure that is good I had the instant potatoes in cupboard and wanted to use them up!

Neice22

posted:1/14/2005

i made it my kids just loved it!