Shepherd's Pie
Courtesy of Kraft Kitchens 6 Servings • 40 Min. Prep Time • 18 Min. Cook Time| Ingredients |
|---|
| 1-1/4 lb. red potatoes (about 4), cut into chunks |
| 3 large cloves garlic |
| 1 lb. extra-lean ground beef |
| 2 Tbsp. flour |
| 4 c. frozen mixed vegetables (carrots, corn, green beans, peas), thawed |
| 3/4 c. fat-free reduced-sodium beef broth |
| 2 Tbsp. HEINZ Tomato Ketchup |
| 3/4 c. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream |
| 1/2 c. KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided |
Directions:
1. 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 and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
2. 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.
3. Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
4. Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.
6 servings, about 1-1/2 cups each
