The first time I had Shepherd’s pie was right before Christmas. Some dear friends of ours bought us some after I had my baby and it was delicious. I know I should have asked my friend for her recipe but I found one in a Kraft Foods magazine that tasted just as good. I love that its really easy and quick to make.
I’ll walk you through it with some pictures…(Hey sis pay attention!)
Then add 4 oz of cream cheese, 2 cloves of garlic minced, dash of salt (to taste) and 1/2 cup of cheddar cheese. Stir it up until nice and blended. If you’re not a fan of cream cheese, or garlic just make your mashed potatoes the way you like them.
See how easy that was? Now its time for you to try it for yourself. This recipe can easily become a weekly dinner meal…one that makes for good left overs.
adapted from Kraft Foods magazine
Makes 6 servings
1 lb. ground beef or ground turkey (lean beef is great too)
2 cups hot mashed potatoes
4 oz. (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, thawed
1 cup beef gravy
2. Mix potatoes, cream cheese, 1/2 cup of shredded cheddar cheese and garlic until well blended.3. Stir vegetable and gravy into meat.
6. Sprinkle with remaining 1/2 cup of shredded cheese. Bake for 20 min or until heated through.