Criss-Cross Shepherd's Pie

By carol gorman

Ingredients

• 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

Details

Servings 8
Adapted from stg.kraftcanada.com

Preparation

Step 1

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 tipsShortcutBake 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 SuggestionServe with a crisp green salad tossed with your favourite Kraft Dressing.Make AheadAssemble 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.time 30 min total time 50 min makes