Shepherds Pie with Spinach

• 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

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

red potatoes, tomatoes, extralean ground beef, onion, celery, tomato paste, philadelphia

Taken from www.kraftrecipes.com/recipes/shepherds-pie-spinach-186594.aspx (may not work)