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Updated Shepherd's Pie

Prep Time:

30 min

Total Time:

50 min

Makes:

6 servings, about 1-1/2 cups each

What You Need!

1-1/4 lb. red potatoes, cut into chunks

3 large cloves garlic, peeled

3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

1 lb. extra lean ground beef

2 Tbsp. flour

4 cups frozen mixed vegetables, thawed

3/4 cup reduced-sodium beef broth

2 Tbsp. ketchup

Make It!

PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.

PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.

BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.

Kraft Kitchens Tips

Makeover - How We Did It

We've taken a classic recipe and gave it a makeover. We omitted butter from the mashed potatoes and added BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and cheese for a great taste and creamy texture. In addition, we used extra lean ground beef in place of regular ground beef. These small changes result in a savings of 90 calories and 15 grams of fat per serving!

Substitute

Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Place cottage cheese in food processor or blender; cover. Blend until smooth, scraping down side of container several times.

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