Updated Shepherd's Pie

Makes: 6 servings

1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
1 lb. extra lean ground beef
2 Tbsp. flour
4 cups frozen mixed vegetables, thawed
3/4 cup reduced-sodium beef broth
2 Tbsp. ketchup

Place potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese. Preheat oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes. Bake 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted.