Slow-cooker Shepherd's Pie

By rossboys

Kraftrecipes.com

Ingredients

• 1 pkg. (28 oz.) frozen fully cooked meatballs (1/2 oz.)
• 2 carrots, peeled, chopped
• 1 onion, chopped
• 1/4 cup flour
• 1 cup fat-free reduced-sodium beef broth
• 2 Tbsp. A.1. Original Sauce
• 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
• 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1 cup frozen peas
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 tsp. paprika
• 2 Tbsp. chopped fresh parsley

Preparation

Step 1

Place meatballs in slow cooker sprayed with cooking spray; top with carrots and onions. Whisk flour, broth and A.1. until blended. Add to ingredients in slow cooker; stir. Cover with lid.

Cook on HIGH 2-1/2 hours. After about 2-1/4 hours, cook potatoes and mash as directed on package, substituting sour cream for the milk and butter.

Stir peas into ingredients in slow cooker; top with potatoes. Cook, covered, 30 min.

Top with cheese. Let stand, covered, 10 min. Sprinkle with paprika and parsley.