Shepherd's Pie

By melanieroe

prep time 15 min
total time 55 min
makes 6 servings, about 1-1/2 cups each

nutritional information
per serving


Calories
310
Total fat
10 g
Saturated fat
5 g
Cholesterol
65 mg
Sodium
300 mg
Carbohydrate
34 g
Dietary fiber
5 g
Sugars
7 g
Protein
25 g
Vitamin A
100 %DV
Vitamin C
15 %DV
Calcium
25 %DV
Iron
20 %DV
Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C
Low sodium
Carb Choices: 2
Diet Exchange
1-1/2 Starch + 2 Vegetable + 3 Meat (L)

Ingredients

• 1-1/4 lb. red potatoes (about 4), cut into chunks
• 3 large cloves garlic
• 1 lb. extra-lean ground beef
• 2 Tbsp. flour
• 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup fat-free reduced-sodium beef broth
• 2 Tbsp. ketchup
• 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Details

Servings 6
Adapted from kraftrecipes.com

Preparation

Step 1

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.

SPOON meat mixture into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.

Substitute
Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.

Substitute
Prepare using your favorite mix of frozen vegetables.