All the makings of a traditional Irish Shepherd's Pie—it's recipes like this that make us wish every day was St. Patrick's Day.
Servings and Ingredients
|1 ¼ lbs. red potatoes, cut into chunks, about 4|
|3 large cloves garlic|
|1 lbs. extra-lean ground beef|
|2 tbsp. Hy-Vee all-purpose flour|
|4 c. mixed vegetables, such as: carrots, corn, green beans, peas, thawed|
|¾ c. fat-free reduced-sodium beef broth|
|2 tbsp. Heinz tomato ketchup|
|¾ c. Breakstone's reduced-fat sour cream, or Knudsen light sour cream|
|½ c. Kraft 2% milk shredded Cheddar cheese, divided|
Things To Grab
- Large saucepan
- Large nonstick skillet
- Potato masher
- 8-inch square baking dish
- Cook potatoes and garlic in boiling water in large saucepan for 20 minutes, or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 minute. Add mixed vegetables, broth and ketchup; stirring frequently, 5 minutes.
Heat oven to 375 degrees. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
- Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
- Bake 18 minutes. Top with remaining cheese; bake 2 minutes, or until melted.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 65mg
- Sodium: 280mg
- Total Carbohydrates: 33g
- Protein: 23g