- 1 1/4 pounds red potatoes, cut into chunks
- 3 large cloves garlic, peeled
- 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
- 1 pound extra lean ground beef
- 2 tablespoons flour
- 4 cups frozen mixed vegetables, such as broccoli, carrots and bell peppers, thawed
- 3/4 cup beef broth
- 2 tablespoons ketchup
- Cover potatoes and garlic with water in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup of the Cheddar cheese.
- Preheat oven to 375 degrees F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; continue cooking 5 min.
- Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes. Bake 18 min.; sprinkle with remaining 1/4 cup Cheddar cheese. Bake an additional 2 min. or until heated through and cheese is melted.