Shepherd's Pie

1-1/2 lb. Yukon gold potatoes (about 3 large), peeled, cut into 1-inch chunks 
2 cloves  garlic
2 lb.  lean ground beef 
2 onions, chopped
2 cups  frozen corn, thawed, drained
1 cup  water
1 tbsp flour
1pkg.  (1 oz.) onion soup mix 
1cup  Shredded Cheddar Cheese

1/4 cup Cream Cheese Spread

HEAT oven to 375ºF.

COOK potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender. Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water, flour and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 9 x 13 lasagna pan (or 8 ramekins.)

DRAIN potatoes; return to pan. Add Cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative criss-cross or cross-hatch pattern by lightly dragging fork over potato layer.  (Or you can use instant mashed potatoes)

BAKE 25 - 30 min for the 9x13 or 15 to 20 min. for the smaller bowls or until heated through.

Kitchens Tips

Shortcut

Bake 4 and freeze 4. Or, choose how many you want to bake now and freeze the remaining filled ramekins to have on hand for any emergency last-minute meals.

Make Ahead

Assemble recipe as directed; cover with heavy-duty foil. Freeze up to 1 month. When ready to serve, thaw overnight in refrigerator. Bake, covered, 25 to 30 min. or until heated through, uncovering the last 10 min. 

Servings

total:
8 servings, 1-1/4 cups each