Updated Shepherd’s Pie

What to have for dinner.  What to plan for the week.  I tend to go through this as you already know every single week.  I want to try new things, I want to make sure the family will like it, and I also want to find something that is simple to make, yet has great flavor to it.

I love Pinterest because I’ve found many good recipes on there.  I also have found quite a few recipes that are healthy for you (you may get sick of that but it’s what we have to do in our house) on the Kraft foods website.  I found this Updated Shepherd’s Pie on that site.

At first the family was a bit skeptical when they saw what I was putting in a pan and then on top of it!!  (And yes we’ve had this before).

Ingredients

1-1/4 lb. red potatoes (about 4), cut into chunks (I used store bought loaded baked potatoes – saved time)

3 large cloves garlic

1 lb. ground turkey

2 Tbsp. flour

4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed (because I have picky people  I used corn and beans only)

3/4 cup fat-free reduced-sodium chicken broth

2 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

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. (Or use the pre made potatoes)

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.

kraft kitchens tips

MAKEOVER – HOW WE DID IT

We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef in place of regular ground beef. These small changes resulted in a savings of 90 calories and 15g of fat per serving.

SUBSTITUTE

Substitute 1 cup BREAKSTONE’S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.

SUBSTITUTE

Prepare using your favorite mix of frozen vegetables.

Another hearty, comfort food dinner.  This was a big hit.  No left overs tonight!!

Patricia – Two Girls Cooking

Source

Kraft Foods

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