Shepherd’s Pie
1.INGREDIENTS
1 1/4 pounds 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 Reduced Fat Sharp Cheddar Cheese, divided
1 pound extra lean ground beef
2 tablespoons flour
4 cups frozen mixed vegetables, such as broccoli, carrots and bell peppers, thawed
3/4 cup beef broth
2 tablespoons ketchup
2.COOKING DIRECTIONS
-Cover potatoes and garlic with water in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup of the Cheddar cheese.
-Preheat oven to 375 degrees F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; continue cooking 5 min.
-Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes. Bake 18 min.; sprinkle with remaining 1/4 cup Cheddar cheese. Bake an additional 2 min. or until heated through and cheese is melted.
Yield: 6 servings
Related posts:
- Loaded Twice-Baked Potatoes
- Speedy Layered Chicken Enchilada Pie
- Beef Tenderloin with Creamy Risotto
- Mile-High Fudge Brownie Pie
- Double Layer Pumpkin Pie
Short URL: http://iconsclub.com/freerecipe/?p=72
Posted by Sandy Bloom
on Apr 15 2008. Filed under Recipes.
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