Recipe by Kraft Natural Shredded Cheese
"An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top."
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1 1/4 pounds
red potatoes, cut into chunks
3 large cloves
extra-lean ground beef
frozen mixed vegetables (carrots, corn, green beans, peas), thawed
fat-free reduced-sodium beef broth
BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
this was really good !! as it was cooking i had my doubts. i added salt and pepper, and substituted PLAIN YOGURT for sour cream (much healthier) - the result was yummy.
I made this tonight and found it to be quite bland. Won't be making this again.
I have made this several times and my family loves it! It's so easy and instead of making the mashed potatoes, I use Bob Evans Original mashed potatoes and it tastes delicious!
I love Shepherd's Pie, and this version was pretty good. Consistency was perfect; however, I must agree with other reviewers who commented that it was lacking in flavor. No salt or pepper in the ingredient list? I found that odd, especially considering that low-sodium broth is recommended (I used regular) and ketchup is quite sweet. I tasted the ground meat after it was cooked (I used lean ground pork), and I added both salt and pepper, as well as some Worcestershire, but the dish still ended up quite plain.
I will make this again, as I am a huge fan of this "comfort food," but I will definitely add onions and garlic when cooking the ground meat, substitute tomato paste for the ketchup and add salt and pepper to taste.
This was terrific, but I made a few changes since I'm on a low carb diet. Instead of potatoes, I boiled the garlic cloves with 3 large parsnips and 1/2 head of cauliflower. I also added a little ground black pepper on the finished product before sprinkling cheese on top. For veggies, I used approx. 1 cup of frozen peas and 1 cup of chopped fresh carrots.
It was easy and tasty. My family loved it. I sauteed galic and onion with the ground meat and added salt and pepper as well. I used the low fat sour cream and some 2% milk and 1/2 cup of finely shredded cheddar to the potatoes and mashed them together.
Definitely quick and easy. I did season the meat with salt and pepper for some more flavoring.
I don't have a review, but a question. I'm considering making this dish, but since I'm out of ketchup, I'd like to use Mexican restaurant-style tomato salsa. Has anyone ever done this, and would you recommend I do the same? I suppose it would give it more of a Latin flavor, to which I am not opposed. Thanks for your suggestions!
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
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