Criss-Cross Shepherd's Pie

• 1-1/2 lb. (675 g) Yukon gold potatoes (about 3 large), peeled, cut into 1-inch chunks Safeway 2 pkg For $5.00 thru 02/09
• 2 cloves garlic
• 2 lb. (900 g) extra-lean ground beef Safeway 1 lb For $3.99 thru 02/09
• 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups frozen corn, thawed, drained
• 1 cup water
• 1 pkg. (55 g) onion soup mix
• 1 cup Cracker Barrel Shredded Old Cheddar Cheese
• 1/4 cup Philadelphia Cream Cheese Product

1. Heat oven to 375 degrees F.
2. Cook potatoes and garlic in boiling water in large saucepan 15 min.
3. or until potatoes are tender.
4. Meanwhile, brown meat with onions in large skillet; drain.
5. Return to skillet.
6. Stir in corn, water and soup mix; cook 3 min.
7. or until water is absorbed, stirring frequently.
8. Spoon into 8 ramekins.
9. Drain potatoes; return to pan.
10. Add cheddar and cream cheese product; mash until potatoes are smooth and mixture is well blended.
11. Spoon over meat mixture.
12. Make decorative criss-cross or cross-hatch pattern by lightly dragging fork over potato layer.
13. Bake 15 to 20 min.
14. or until heated through.

gold potatoes, garlic, onions, frozen corn, water, onion soup mix, cheddar cheese, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/criss-cross-shepherds-pie-115864.aspx (may not work)