[CnD] UPDATED SHEPHERD'S PIE From Marilyn

Marilyn Pennington m51pennington at gmail.com
Sat Aug 10 22:01:31 EDT 2019


I have actually made this a few times and it turns out well.

-----Original Message-----
From: Helen Whitehead via Cookinginthedark <cookinginthedark at acbradio.org> 
Sent: Saturday, August 10, 2019 6:31 PM
To: cookinginthedark at acbradio.org
Cc: Helen Whitehead <hwhitehead at cogeco.ca>
Subject: [CnD] UPDATED SHEPHERD'S PIE From Marilyn

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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