Criss-Cross Shepherd's Pie

average rating

rate/review

prep time

30 min

total time

50 min

makes

8 servings, 1-1/4 cups (300 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 lb. (675 g) Yukon gold potatoes (about 3 large), peeled, cut into 1-inch chunks

2 cloves garlic

2 lb. (900 g) extra-lean ground beef

2 onions, chopped

2 cups frozen corn, thawed, drained

1 cup water

1 pkg. (55 g) onion soup mix

1 cup Kraft Old Cheddar Shredded Cheese

1/4 cup Philadelphia Cream Cheese Spread

Make It

HEAT oven to 375ºF.

COOK potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender. Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.

DRAIN potatoes; return to pan. Add Cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative criss-cross or cross-hatch pattern by lightly dragging fork over potato layer.

BAKE 15 to 20 min. or until heated through.

kraft kitchens tips

Shortcut

Bake 4 and freeze 4. Or, choose how many you want to bake now and freeze the remaining filled ramekins to have on hand for any emergency last-minute meals.

Serving Suggestion

Serve with a crisp green salad tossed with your favourite Kraft Dressing.

Make Ahead

Assemble recipe as directed; cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 25 to 30 min. or until heated through, uncovering the last 10 min.