- 1 pound ground beef
- 2 cups hot mashed potatoes
- 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 1 cup KRAFT Shredded Cheddar Cheese, divided
- 2 cloves garlic, minced
- 4 cups frozen mixed vegetables (peas, carrots, corn and green beans), thawed
- 1 cup beef gravy
- calories 410
- cholesterol 90 mg
- fiber 6 g
- fat 23 g
- sodium 710 mg
- sugars 5 g
- satfat 12 g
- carbohydrate 29 g
- protein 25 g
- calcium 20 %
How to Make It
HEAT oven to 375ºF.
BROWN meat in large skillet; drain.
MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until blended.
COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish.
COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.
KRAFT kitchens tips:
Save 70 calories and 9g of fat, including 5g of saturated fat, per serving by preparing with extra-lean ground beef,
Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
BARBECUE SHEPHERD'S PIE
Prepare as directed, omitting the garlic and substituting 3/4 cup KRAFT Original Barbecue Sauce mixed with 1/2 tsp. onion powder for the gravy.
If using instant mashed potatoes, omit the milk when preparing the potatoes.