[CnD] UPDATED SHEPHERD'S PIE From Marilyn

Helen Whitehead hwhitehead at cogeco.ca
Sat Aug 10 17:45:55 EDT 2019


UPDATED SHEPHERD’S PIE From Marilyn


Prep Time:
30 min
Total Time:
50 min
Makes:
6 servings, about 1-1/2 cups each
What You Need

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
Make It

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.  From Helen.  




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