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Mini Sweet Potato Shepherd's Pies

Mini Sweet Potato Shepherd's Pies
 
Yield:
24 servings, 1-1/2 cups each

Ingredients

Ingredients Weights Measures
large sweet potatoes, peeled, cut into 2-inch chunks 6 lb. 12 each
PHILADELPHIA Neufchatel Cheese 12 oz. 1-1/2 cups
extra-lean ground beef 6 lb. -
fresh mushrooms, sliced 2.25 lb. 3 qt.
scallions, chopped 9 oz. 3 cups
KRAFT Light Italian Reduced Fat Dressing 12 oz. 1-1/2 cups
flour 3 oz. 1/2 cup
water 1.5 lb. 3 cups
frozen green beans 3 lb. + 6 oz. 3 qt.

Directions

COOK potatoes in boiling water 10 to 15 min. or until potatoes are tender; drain. Return potatoes to pan. Add Neufchatel; mash until potatoes are smooth and mixture is well blended. Set aside.

COOK meat, mushrooms, scallions and dressing in large skillet on medium-high heat 7 to 8 min. or until meat is done. Stir in combined flour and water; cook 2 min. or until slightly thickened, stirring constantly. Stir in beans.

SPOON about 1 cup meat mixture into each of 24 (1-1/2-cup) ramekins (or into each of 2 ramekins for trial recipe). Top each with about 1/2 cup potato mixture; spread to completely cover meat mixture. (Ramekins will be full.) Bake in 375ºF standard oven 15 min. or until filling is heated through and tops are lightly browned.

Kraft Kitchens Tips

Special Extra
Prepare as directed, adding 1/2 cup Worcestershire sauce (or 2 tsp. for trial recipe) to meat mixture in skillet. Garnish with chopped fresh parsley just before serving.
Note
If cooked meat mixture contains meat juices, drain before adding flour mixture.
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