2 cup mashed potatoes, hot
4 oz (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cup cloves garlic, minced
4 cup frozen mixed vegetables (peas, carrots, corn and green beans), thawed
1 beef gravy
1. HEAT oven to 375ºF.
2. BROWN meat in large skillet; drain.
3. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until blended.
4. COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish.
5. COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.
Kraft Kitchen Tips:
HEALTHY LIVING Save 70 calories and 9g of fat, including 5g of saturated fat, per serving by preparing with extra-lean ground beef, PHILADELPHIA 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.
NOTE If using instant mashed potatoes, omit the milk when preparing the potatoes.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 6 Total
- Calories 410
- Total Fat 23 g
- Saturated Fat 12 g
- Sodium 710 mg
- Total Carbohydrates 29 g
- Fiber 6 g
- Protein 25 g
- Cholesterol 90 g
- Sugars 5 g
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.