Recipe: Updated Shepherd's Pie with Garlic-Cheddar Mashed Potato Topping

Updated Shepherd's Pie with Garlic-Cheddar Mashed Potato Topping

1 1/4 lbs. red potatoes, cut into chunks
3 large garlic cloves, peeled
1 cup low fat cottage cheese
1/2 cup Kraft 2-percent milk Shredded Reduced Fat Sharp Cheddar Cheese, divided use
1 lb. extra lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, thawed
3/4 cup beef broth
1 Tbsp. ketchup

Cover potatoes and garlic with water in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are tender. Drain; return to saucepan.

Meanwhile, place cottage cheese in food processor container; cover. Process until smooth and thick, scraping down sides of container. Add to potatoes in saucepan. Mash to desired consistency. Stir in 1/4 cup of the cheddar cheese.

Preheat oven to 375 degrees F.

Brown meat in large nonstick skillet. Stir in flour; cook 1 minute. Add vegetables, broth and ketchup; continue cooking 5 minutes.

Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes; top with remaining 1/4 cup cheddar cheese.

Bake 20 minutes or until heated through and cheese is melted.

Makes 6 servings
Source: Kraft Food & Family magazine

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