Veggie-Packed Shepherd's Pie

• 8 cups small cauliflower florets (about 1 head)
• 1 lb. (450 g) extra-lean ground beef
• 1 onion, chopped
• 1 zucchini, shredded
• 1 carrot, shredded
• 2 Tbsp. flour
• 3/4 cup 25%-less-sodium beef broth
• 2 Tbsp. Heinz Tomato Ketchup
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product

1. Heat oven to 375F.
2. Cook cauliflower in large pan of boiling water 15 min.
3. or until very tender.
4. Meanwhile, brown meat in large nonstick skillet on medium heat.
5. Add onions, zucchini and carrots; cook 2 to 3 min.
6. or until crisp-tender, stirring frequently.
7. Stir in flour; cook and stir 1 min.
8. Add broth and ketchup; cook 5 min., stirring occasionally.
9. Spoon into 8-inch square baking dish sprayed with cooking spray.
10. Drain cauliflower; return to saucepan.
11. Add cream cheese product; mash until cauliflower is smooth and mixture is well blended.
12. Spread over meat mixture in dish.
13. Bake 20 min.
14. or until heated through.

cauliflower, extralean ground beef, onion, zucchini, carrot, flour, tomato ketchup, philadelphia

Taken from www.kraftrecipes.com/recipes/veggie-packed-shepherds-pie-183626.aspx (may not work)