Updated Shepherd's Pie

• 1-1/4 lb. red potatoes (about 4), cut into chunks King Sooper's 5 lb For $1.88 thru 02/09
• 3 large cloves garlic
• 1 lb. extra-lean ground beef King Sooper's 1 lb For $3.99 thru 02/09
• 2 Tbsp. flour
• 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup fat-free reduced-sodium beef broth
• 2 Tbsp. HEINZ Tomato Ketchup
• 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

1. Cook potatoes and garlic in boiling water in large saucepan 20 min.
2. or until potatoes are tender.
3. Meanwhile, brown meat in large nonstick skillet.
4. Stir in flour; cook and stir 1 min.
5. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
6. Heat oven to 375F.
7. Drain potatoes; return to pan.
8. Add sour cream; mash until potatoes are smooth and mixture is well blended.
9. Stir in 1/4 cup cheese.
10. Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
11. Bake 18 min.
12. Top with remaining cheese; bake 2 min.
13. or until melted.

red potatoes, garlic, extralean ground beef king sooper, flour, carrots, beef broth, tomato ketchup, s, milk

Taken from www.kraftrecipes.com/recipes/updated-shepherds-pie-69212.aspx (may not work)