Easy Shepherd's Pie

I saw this recipe for an Easy Shepherd's Pie in Kraft magazine, and was excited to see it in Brooke's blog.

I admit that I totally cheated and used the mashed potatoes in a tub from Shed's Spread - the garlic kind, so I omitted the garlic from the recipe.

This was pretty good, although kind of dry. I ended up serving with the leftover gravy just to get a little more... moisture? in there.

Not the best meal I've had, but pretty good for an easy recipe. And definitely a nice bowl of comfort!

Ingredients

• 1 lb. ground beef
• 2 cups hot mashed potatoes
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 cup KRAFT Shredded Cheddar Cheese, divided
• 2 cloves garlic, minced
• 4 cups frozen mixed vegetables, thawed
• 1 cup beef gravy

PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.

DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.

BAKE 20 min. or until heated through.