Easy Sheperd's Pie

By eliorakiah

Prep: 10 min
Total: 30 min

Philly and Cheddar make everyday mashed potatoes melt in your mouth. Plus, the cheddar topping adds even more cheesy taste.

Ingredients

• 1 lb. ground beef
• 2 cups hot mashed potatoes
• 4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream Cheese, cubed
• 1 cup Kraft Shredded Cheddar Cheese, divided
• 2 cloves garlic, minced
• 4 cups frozen mixed vegetables, thawed
• 1 cup beef gravy

Details

Servings 6
Adapted from kraftfoods.com

Preparation

Step 1

Preheat oven to 375. Brown meat in large skillet. Drain.

Mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

Stir vegetables and gravy into meat.

Spoon into 9in square baking dish

Cover with potato mixture. Don't worry about it being perfectly even; the more rustic it looks, the better.

Sprinkle with remaining 1/2 cup shredded cheese. Bake for 20 min or until heated through.

Shortcut: Use instant mashed potatoes. Prepare potatoes as directed on package, omitting the milk. This way when you add the cream cheese, the potatoes stay fluffy.

For lighter choice (-70 cal and 9g fat):
Replace regular ground beef with extra lean ground beef.
Choose Philadelphia Neufchatel Cream Cheese, instead of regular cream cheese.
Use Kraft 2% Milk Shredded Reduced Fat Cheddar Cheese instead of regular Cheddar.