I have actually made this a few times and it turns out well. -----Original Message----- From: Helen Whitehead via Cookinginthedark <[email protected]> Sent: Saturday, August 10, 2019 6:31 PM To: [email protected] Cc: Helen Whitehead <[email protected]> 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. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
