SHEPHERD’S PIE

By Admin · March 09, 2011 · Leave a comment

1 ¼ lb. Red Potatoes, cut into chunks                                 1 lb. extra lean Ground Beef

3 large cloves Garlic, peeled                                            2 T. Flour

¾ cup light Sour Cream                                                    4 cups frozen Mixed Vegetables, thawed

½ cup shredded Sharp Cheddar Cheese, divided                  ¾ cup reduced-sodium Beef Broth

                                                                                      2 T. Ketchup

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 ¼ cup of the cheese.

PREHEAT oven to 375.  Brown meat in large skillet.  Stir in flour; cook 1 min.  Add vegetables, broth and ketchup;

Cook 5 min.  Spoon into 8” square baking dish; cover with potatoes.

BAKE 18 min.;  sprinkle with remaining ¼ cup cheese.   Bake an additional 2 min. or until cheese is melted.