Jenny's blog: "good stuff to eat"

1. 1 1/4 pounds red potatoes, cut into chunks 2. 3 large cloves garlic, peeled 3. 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 4. 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided 5. 1 pound extra lean ground beef 6. 2 tablespoons flour 7. 4 cups frozen mixed vegetables, such as broccoli, carrots and bell peppers, thawed 8. 3/4 cup beef broth 9. 2 tablespoons ketchup 2. Cooking Directions 1. 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. 2. 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. 3. 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. Yield: 6 servings