Irish Shepherd's Pie

• 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 beef broth
• 2 Tbsp. Ketchup
• 3/4 cup Light Sour Cream
• 1/2 cup shredded sharp Cheddar Cheese, divided

• 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.
• 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.
• 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.

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