Updated Shepherd's Pie

Source: Kraft recipe card (kraftrecipes.com printout)
Serves: 6
Prep: 40 min
Cook: 18 min
Cuisine: American

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 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
3/4 cup fat-free reduced-sodium beef broth
2 Tbsp. ketchup
3/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps

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°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.

Notes

Kraft Kitchens Tips — Substitute: Leave aluminum pans behind! New Chinet Bakeware baking pans help simplify meal planning. Just prepare and serve this comfort-food classic in an 8x8-inch Chinet Bakeware pan. Any leftovers? Just cool in the pan, then snap on the lid and refrigerate up to 2 days. When ready to serve, remove the lid and reheat them in the microwave.

Makeover note: this recipe replaces the butter in the mashed potatoes with sour cream and reduced-fat cheddar, and uses extra-lean ground beef instead of regular ground beef, for a savings of 90 calories and 15g of fat per serving.

Substitute: 1 cup BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese for the sour cream (blend cottage cheese in a blender until smooth before using as directed).

Nutrition per serving: 310 calories, 10g total fat, 5g saturated fat, 65mg cholesterol, 310mg sodium, 34g carbohydrate, 5g dietary fiber, 7g sugars, 25g protein.