Mini Sweet Potato Shepherd's Pies

• 12 each large sweet potatoes, peeled, cut into 2-inch chunks
• 1-1/2 cups PHILADELPHIA Neufchatel Cheese
• extra-lean ground beef
• 3 qt. fresh mushrooms, sliced
• 3 cups scallions, chopped
• 1-1/2 cups KRAFT Light Italian Reduced Fat Dressing
• 1/2 cup flour
• 3 cups water
• 3 qt. frozen green beans

1. Cook potatoes in boiling water 10 to 15 min.
2. or until potatoes are tender; drain.
3. Return potatoes to pan.
4. Add Neufchatel; mash until potatoes are smooth and mixture is well blended.
5. Set aside.
6. Cook meat, mushrooms, scallions and dressing in large skillet on medium-high heat 7 to 8 min.
7. or until meat is done.
8. Stir in combined flour and water; cook 2 min.
9. or until slightly thickened, stirring constantly.
10. Stir in beans.
11. Spoon about 1 cup meat mixture into each of 24 (1-1/2-cup) ramekins (or into each of 2 ramekins for trial recipe).
12. Top each with about 1/2 cup potato mixture; spread to completely cover meat mixture.
13. (Ramekins will be full.)
14. Bake in 375 degrees F standard oven 15 min.
15. or until filling is heated through and tops are lightly browned.

sweet potatoes, philadelphia neufchatel cheese, extralean ground beef, fresh mushrooms, scallions, flour, water, frozen green beans

Taken from www.kraftrecipes.com/recipes/mini-sweet-potato-shepherds-pies-154669.aspx (may not work)