Updated Shepherd's Pie

By KraftKitchensExpert

Ingredients

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

Details

Servings 6

Preparation

Step 1

PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.

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

BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.

*Kraft Kitchens Tips*

Makeover - How We Did It:
We've taken a classic recipe and gave it a makeover. We omitted butter from the mashed potatoes and added BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and cheese for a great taste and creamy texture. In addition, we used extra lean ground beef in place of regular ground beef. These small changes result in a savings of 90 calories and 15 grams of fat per serving!

Substitute:
Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Place cottage cheese in food processor or blender; cover. Blend until smooth, scraping down side of container several times.

Nutrition Bonus:
Serve this low-calorie version of a favorite comfort food and get an excellent source of vitamin A from the mixed vegetables. Carb Choices: 2

Nutrition Information Per Serving: 20 calories, 9g total fat, 5g saturated fat, 0g trans fat, 65mg cholesterol, 300mg sodium, 35g carbohydrate, 6g dietary fiber, 7g sugars, 25g protein, 100%DV vitamin A, 25%DV vitamin C, 25%DV calcium, 20%DV iron.

Exchange: 1-1/2 Starch, 2 Vegetable, 2 Meat (L), 1 Fat