SHEPHERD'S PIE WITH SPINACH

Shepherd's Pie with Spinach image

Spinach in shepherd's pie? Yes, indeed! It adds beautiful color to the mashed potato topping, and it's delish, too-double win!

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 6 servings, 1 cup each

Number Of Ingredients 8

Ingredients

1-1/4 lb. red potatoes (about 4), peeled, cut into chunks
2 cans (14.5 oz. each) diced tomatoes, undrained, divided
1 lb. extra-lean ground beef
1 onion, chopped
1 stalk celery, chopped
2 Tbsp. tomato paste
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

Steps:

Heat oven to 375°F.
Cook potatoes in boiling water in large saucepan 20 min. or until tender.
Meanwhile, drain 1 can tomatoes; discard drained liquid. Brown meat with onions and celery in large skillet on medium-high heat; drain. Return meat mixture to skillet; stir in tomato paste. Add both cans tomatoes; mix well. Cook on medium-low heat 15 min. or until sauce is thickened, stirring occasionally. Spoon into 8-inch square dish sprayed with cooking spray.
Drain potatoes; return to pan. Add cream cheese spread; mash until cream cheese is melted and potatoes are desired consistency. Stir in spinach. Spoon over meat mixture in dish.
Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g