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 fat-free reduced-sodium beef broth
2 Tbsp. HEINZ Tomato Ketchup
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup KRAFT 2% Milk 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.
Makeover - How We Did It
We took a classic recipe and gave it a makeover by replacing the butter in the mashed potatoes with both BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and KRAFT 2% Milk Shredded Cheddar for great taste and a creamy texture. In addition, we used extra-lean ground beef instead of regular ground beef. These small changes resulted in a savings of 100 calories and 15g of fat, including 5g saturated fat, per serving.
Substitute 1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the sour cream. Blend the cottage cheese in a blender until smooth before using as directed.
Prepare using your favorite mix of frozen vegetables.