Wednesday, November 28, 2012

Shepherd's Pie

I love all inclusive meals.

This is a recipe I found via Kraft awhile back and have made it several times.

Here is what Kraft says to do, with my notes added =)

 What you need:
1-1/4 lb.  red potatoes (about 4), cut into chunks [Yellow and White work fine too!]

3 large  cloves garlic 

1 lb.  extra-lean ground beef

2 Tbsp.  flour

4 cups  frozen mixed vegetables (carrots, corn, green beans, peas), thawed [it doesn't matter too much if they are 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 [its not as healthy, but I use regular sour cream ;-) ]

1/2 cup  KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided [...I like cheese, so I usually use more than this]

What to do:
Cook potatoes and garlic in boiling water in large saucepan 20 minutes or until potatoes are tender.

Meanwhile, brown meat in large nonstick skillet. [If you are not using super lean beef, drain the grease out first and then stir in the flour. Otherwise, just] Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

Heat oven to 375. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese [or more!].

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. [or you can put the cheese on initially and then cover with aluminum foil and then remove the foil for the last couple of minutes.]

And there you have it! A yummy allinone filling meal. AND this is a super easy recipe to double and put in a 9x13 pan, which is always nice.

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