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Shepherd's Pie with Chipotle Mustard
Ingredients:
1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Reduced Fat Sour Cream
1/2 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, thawed
3/4 cup reduced-sodium beef broth
2 Tbsp. Silver Spring Chipotle Mustard
Directions:
PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese.
PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and chipotle mustard; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.
BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.
*This original Kraft recipe was adapted by Roger Bindl of the Madison, WI area for a Kraft Recipe contest where he switched ketchup for Silver Spring Chipotle Mustard. We thank Roger and the Mt. Horeb Mustard Museum for thinking of Silver Spring.
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