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Shepherds Pie Updated Recipe

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This recipe for Shepherds Pie Updated is from Roebken Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
2. 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.
3. SPOON meat mixture into 8-inch square baking dish; cover with
potatoes.
4. BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1hr

 

 

 

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