1-1/4 lb. red potatoes, cut into chunks
3 large cloves garlic, peeled
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, such as broccoli, carrots and bell peppers, thawed
3/4 cup beef broth
1 Tbsp. ketchup

COVER potatoes and garlic with water in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 min. or until potatoes are very tender. Drain; return to saucepan. Add to potatoes in saucepan. Mash to desired consistency. Stir in 1/4 cup of the cheddar cheese.
PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; continue cooking 5 min.
SPOON meat mixture into 8-inch square baking dish. Cover with mashed potatoes; top with remaining 1/4 cup cheddar cheese. Bake 20 min. or until heated through and cheese is melted.

Recipe by Kenneth & Sandra Butler