Shepherd's Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll 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 Reduced Fat 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


Directions

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.


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