Kraft's Shepherd's Pie
Ingredients
- 1 ¼ pounds red potatoes, cut into chunks
- 3 large cloves garlic
- 1 pound extra-lean ground beef
- 2 tablespoons flour
- 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
- ¾ cup fat-free reduced-sodium beef broth
- 2 tablespoons ketchup
- ¾ cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
- ½ cup Kraft 2% Milk Shredded Sharp Cheddar Cheese, divided
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Instructions
- 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 degrees 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.
Source
Original recipe: View Original