Entrée

BULL'S-EYE Shepherd's Pie

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prep time

10 min

total time

40 min

makes

6 servings, 1/6 recipe (311 g) each

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kraft

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What You Need

1 lb. (450 g) lean ground beef

4 cups frozen mixed vegetables (carrots, broccoli and cauliflower), thawed

6 Tbsp. Bull's-Eye Guinness Draught Beer Blend Barbecue Sauce

2 cups hot mashed potatoes

60 g (about 1/4 of 250-g pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup KRAFT Shredded Cheddar Cheese, divided

2 cloves garlic, minced

Make It

HEAT oven to 375ºF.

BROWN meat in large skillet; drain. Stir in frozen vegetables and barbecue sauce. Spoon into 9-inch square baking dish.

MIX potatoes, cream cheese, 1/2 cup cheddar and garlic until well blended. Spread over meat mixture; top with remaining cheddar.

BAKE 20 min. or until heated through.

kraft kitchens tips

Barbecue Shepherd's Pie

Prepare as directed, omitting the garlic and substituting 3/4 cup Kraft Original BBQ Sauce mixed with 1/2 tsp. onion powder for the 6 Tbsp. Bull's-Eye Barbecue Sauce.

Creative Leftovers

This recipe is a great way to use leftover mashed potatoes.

Healthy Living

Save 60 calories and 8 grams of total fat, including 4 grams of saturated fat, per serving by preparing with extra-lean ground beef, Philadelphia Light Brick Cream Cheese Spread and shredded Cracker Barrel Cheddar Cheese Light - Made with 2% Milk.