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Updated Shepherd's Pie

average rating

174

rate/review

prep time

30 min

total time

50 min

makes

6 servings, 1-1/2 cups (375 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 lb. (565 g) red potatoes (about 4), cut into chunks

3 large cloves garlic

3/4 cup fat-free sour cream

1/2 cup shredded Cracker Barrel Light Cheddar Cheese, divided

1 lb. (450 g) extra-lean ground beef

2 Tbsp. flour

3 cups frozen mixed vegetables (beans, carrots, corn), thawed

3/4 cup 25%-less-sodium beef broth

2 Tbsp. ketchup

Make It

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are very tender. Drain; return to saucepan. Add sour cream. Mash potatoes to desired consistency. Stir in 1/4 cup Cheddar.

HEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add vegetables, broth and ketchup; cook 5 min., stirring occasionally. Spoon into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. or until heated through. Top with remaining Cheddar; bake 2 min. or until melted.

kraft kitchens tips

Substitute

Substitute 1 cup 1% cottage cheese for the sour cream. Blend cottage cheese in blender until smooth, stopping frequently to scrape down side of blender container.