Updated Shepherd's Pie

• 1-1/4 lb. (565 g) red potatoes (about 4), cut into chunks King Sooper's 5 lb For $1.88 thru 02/09
• 3 large cloves garlic
• 3/4 cup fat-free sour cream
• 1/2 cup shredded Cracker Barrel Light Cheddar Cheese, divided
• 1 lb. (450 g) extra-lean ground beef
• 2 Tbsp. flour
• 3 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup 25%-less-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.
5. Mash until potatoes are desired consistency.
6. Stir in 1/4 cup cheese.
7. Heat oven to 375F.
8. Brown meat in large nonstick skillet.
9. Stir in flour; cook and stir 1 min.
10. Add mixed vegetables, broth and ketchup; cook 5 min., stirring occasionally.
11. Spoon into 8-inch square baking dish; cover with potatoes.
12. Bake 18 min.
13. or until heated through.
14. Top with remaining cheese; bake 2 min.
15. or until melted.

garlic, sour cream, shredded cracker barrel light cheddar cheese, extralean ground beef, flour, carrots, tomato ketchup

Taken from www.kraftrecipes.com/recipes/updated-shepherds-pie-88411.aspx (may not work)