Updated Shepherd's Pie

• 1-1/4 lb. red potatoes, cut into chunks
• 3 large cloves garlic, peeled
• 3/4 cup BREAKSTONES Reduced Fat Sour Cream
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided
• 1 lb. extra-lean ground beef Safeway 1 lb For $3.99 thru 02/09
• 2 Tbsp. flour
• 4 cups frozen vegetable blend (carrots, corn, green beans), thawed
• 3/4 cup fat-free reduced-sodium beef broth
• 2 Tbsp. HEINZ Tomato Ketchup

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

red potatoes, garlic, cream, milk, extralean ground beef, flour, carrots, beef broth, tomato ketchup

Taken from www.kraftrecipes.com/recipes/updated-shepherds-pie-114903.aspx (may not work)