Shepherd's Pie
INGREDIENTS
  • 1-1/4 lb. red potatoes, cut into chunks
  • 3 large cloves garlic, peeled
  • 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat 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. ketchup
DIRECTIONS
  1. PLACE potatoes and garlic in large saucepan; add enough water to cover.
  2. Bring to boil.
  3. Reduce heat to low; simmer 20 min. or until potatoes are tender.
  4. Drain; return to saucepan.
  5. Add sour cream; mash potatoes until smooth.
  6. Stir in 1/4 cup of the cheese.
  7. PREHEAT oven to 375°F.
  8. Brown meat in large nonstick skillet.
  9. Stir in flour; cook 1 min.
  10. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.
  11. BAKE 18 min.; sprinkle with remaining 1/4 cup cheese.
  12. Bake an additional 2 min. or until cheese is melted.