Here's a quick and easy version of shepherd's pie, made with ground beef and potatoes and topped with refrigerated dinner rolls, baked until golden brown.
What You Need
Original recipe yields 6 servings
1 lb. lean ground beef
1/4 cup chopped onions
1 pkg. (10 oz.) frozen peas and carrots, thawed, drained
1 cup chopped cooked baking potatoes
1 pouch (8 oz.) VELVEETA Cheese Sauce
2 Tbsp. butter or margarine
2 Tbsp. flour
1 cup water
1 can (8 oz.) refrigerated crescent dinner rolls
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Let's Make It
Heat oven to 375°F.
Brown meat with onions in large skillet; drain. Add peas and carrots, potatoes and cheese sauce; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
Melt butter in small saucepan on low heat. Add flour; stir with whisk until blended. Cook 2 min. or until bubbly, stirring occasionally. Gradually stir in water. Cook and stir on medium heat until mixture boils and thickens. Simmer on low heat 3 min. Pour over meat mixture.
Separate dough into 4 rectangles; firmly press perforations together to seal. Place over meat mixture.
Bake 20 to 25 min. or until golden brown.
Serve with a crisp green salad tossed with your favorite KRAFT Lite Dressing.
Substitute 3 cups of your favorite frozen vegetable blend for the peas and carrots.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 10g
Trans Fat 3g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.