Shepherd's Pie

Try this creamy, cheesy Shepherd's Pie with a delectably flaky crust. Made with better-for-you ingredients, our Shepherd's Pie is a crowd-pleaser.

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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. HEINZ Tomato Ketchup

3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese , divided

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 and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

2. 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.

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

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

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