mashed potatoes, hot
PHILADELPHIA Cream Cheese, cubed
KRAFT Shredded Cheddar Cheese, divided
cloves garlic, minced
frozen mixed vegetables (peas, carrots, corn and green beans), thawed
1. HEAT oven to 375ºF.
2. BROWN meat in large skillet; drain.
3. MIX potatoes, cream cheese, 1/2 cup Cheddar and garlic until blended.
4. COMBINE meat, vegetables and gravy; spoon into 9-inch square baking dish.
5. COVER with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.
Kraft Kitchen Tips:
HEALTHY LIVING Save 70 calories and 9g of fat, including 5g of saturated fat, per serving by preparing with extra-lean ground beef, PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Cheddar Cheese.
BARBECUE SHEPHERD'S PIE Prepare as directed, omitting the garlic and substituting 3/4 cup KRAFT Original Barbecue Sauce mixed with 1/2 tsp. onion powder for the gravy.
NOTE If using instant mashed potatoes, omit the milk when preparing the potatoes.