Updated Shepherd's Pie

Source: Magazine clipping
Serves: 6
Prep: 30 min
Cook: 50 min
Cuisine: American

You told us this dish is tops because of the fluffy garlic mashed potatoes. A plus is that it has less fat and fewer calories.

Ingredients

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 Reduced Fat Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, such as broccoli, carrots and bell peppers, thawed
3/4 cup beef broth
2 Tbsp. ketchup

Steps

Cover potatoes and garlic with water in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup of the Cheddar cheese.
Preheat oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; continue cooking 5 min.
Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes. Bake 18 min.; sprinkle with remaining 1/4 cup Cheddar cheese. Bake an additional 2 min. or until heated through and cheese is melted.

Notes

Makes 6 servings, about 1 1/3 cups each.

Note: filename suffixed “-2” because an unrelated recipe with the slug “shepherds-pie-kraft” (from a different source scan, kraft1__ScanE_107/108-1.jpg) already exists in this output batch.