Shepherd's Pie

This recipe I found on kraftfood.com and it was so good! I haven't had shepherd's pie in years and thought it would be something different I could try to make. And it wasn't bad nutritionally either! Calories 320, Fat 9 g, and Dietary Fiber 6 g, for a total of 6 Weight Watchers Points for a serving size of 1 and 1/2 cup! I was excited!

Shepherd's Pie:

1-1/4 lb. red potatoes, cut into chunks

3 large cloves garlic, peeled (I used garlic powder)

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

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

1 lb. extra-lean ground beef

2 Tbsp. flour

4 cups frozen mixed vegetables, thawed

3/4 cup fat-free reduced-sodium beef broth

2 Tbsp. ketchup

PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Simmer on low heat 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup cheese.

HEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes.

BAKE 18 min.; sprinkle with remaining cheese. Bake 2 min. or until cheese is melted.