Shepherd’s Pie

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. Tomato Ketchup 3/4 cup 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 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.