Updated Shepherd's Pie

By á-2267

Ingredients

• 1-1/4 lb. red potatoes (about 4), cut into chunks
• 3 large cloves garlic
• 1 lb. extra-lean ground beef
• 2 Tbsp. flour
• 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup fat-free reduced-sodium beef broth
• 2 Tbsp. ketchup
• 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

HEAT oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.

SPOON meat mixture into 8-inch square baking dish; cover with potatoes.

BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.