Friday, January 18, 2013

Shepherd's Pie

With the colder weather lately I have been making more warm casseroles and dinners.  I have been trying a lot of new recipes and I found one that was VERY good.  Here is a link. or the recipe is below!  I knew that I would bee making it so the night before we had mashed potatoes so I made extra so I could use them in this recipe too.  It made the recipe so much easier!  ENJOY!

Shepherd's Pie

Updated Shepherd's Pie recipe

What You Need

1-1/4 lb.  red potatoes (about 4), cut into chunks
large  cloves garlic
lb.  extra-lean ground beef
Tbsp.  flour
cups  frozen mixed vegetables (carrots, corn, green beans, peas), thawed
3/4 cup  fat-free reduced-sodium beef broth
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

Make It

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.  

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