Easy Shepherd's Pie
- Source
- Magazine clipping
- Prep
- 10 min
- Cook
- 30 min
Philly and Cheddar make everyday mashed potatoes melt in your mouth. Plus, the Cheddar topping adds even more cheesy taste.
Ingredients
- 1 lb. ground beef
- 2 cups hot mashed potatoes
- 4 oz. (1/2 of 8-oz. pkg.) Philadelphia Cream Cheese, cubed
- 1 cup Kraft Shredded Cheddar Cheese, divided
- 2 cloves garlic, minced
- 4 cups frozen mixed vegetables, thawed
- 1 cup beef gravy
Steps
- Preheat oven to 375°F. Brown meat in large skillet. Drain.
- Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
- Stir vegetables and gravy into meat.
- Spoon into 9-inch square baking dish.
- Cover with potato mixture. Don’t worry about it being perfectly even; the more rustic it looks, the better.
- Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min. or until heated through.
Notes
Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.
See also: Shepherd's Pie