An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top.
Ingredients
- ¼ pounds red potatoes, cut into chunks: 1 piece
- cloves garlic: 3 piece
- extra-lean ground beef: 1 pound
- flour: 2 Tbsp
- frozen mixed vegetables (carrots, corn, green beans, peas): 4 cups (thawed)
- fat-free reduced-sodium beef broth: 0.75 cup
- ketchup: 2 Tbsp
- BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream: 0.75 cup
- KRAFT 2% Milk Shredded Sharp Cheddar Cheese: 0.5 cup (divided)
Metric Conversion
Stages of cooking
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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.
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Heat oven to 375 degrees 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.
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Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
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BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.
