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Ingredients

1 ¼ pounds red potatoes, cut into chunks 3 large cloves garlic 1 pound extra-lean ground beef 2 tablespoons flour 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed ¾ cup fat-free reduced-sodium beef broth 2 tablespoons ketchup ¾ cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream ½ cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Nutrition Info

326.5 calories carbohydrate: 36 g cholesterol: 68.5 mg fat: 9.6 g fiber: 6.1 g protein: 26 g saturatedFat: 5 g servingSize: - sodium: 284.7 mg sugar: 4 g transFat: : - unsaturatedFat: : -

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 degrees 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.

6 servings

An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top.