Shepherd's Pie

1 2/3 cups Idaho® instant mashed potato flakes -- divided
1 pound lean ground beef
1/4 cup chopped onion
1/2 cup tomato sauce
3/4 cup skim milk -- divided
1 tablespoon brown sugar
1/8 teaspoon ground allspice
1/2 teaspoon salt
1/8 teaspoon pepper
1 10-ounce package frozen mixed vegetables -- thawed
1 1/4 cups hot water
2 tablespoons margarine
1/4 teaspoon salt
1/2 cup reduced-fat shredded Cheddar cheese (2 ounces)

Combine 1/3 cup potato flakes, beef, onion, tomato sauce, 1/4 cup milk, brown sugar, allspice, 1/2 teaspoon salt, pepper and thawed vegetables in a medium bowl, stirring well. Press beef mixture into a 9-inch microwave-safe pie plate. Cover with wax paper and microwave at HIGH 10 to 11 minutes, or until meat is cooked, rotating a half-turn after 5 minutes. Let stand, covered, 5 minutes; drain and set aside.

Combine water, remaining 1/2 cup milk, margarine and 1/4 teaspoon salt in a large glass bowl; stir in remaining 1 1/3 cups potato flakes. Microwave at HIGH 3 to 4 minutes, or until bubbly. Stir well; let stand 1 minute.

Spread potato mixture over beef mixture, sealing to edge of pie plate. Sprinkle with cheese; microwave, uncovered, at HIGH 2 to 3 minutes, or until cheese melts. Serve immediately.

4 to 6 servings

"Topped with fluffy mashed potatoes, Shepherd's Pie will satisfy even the most demanding appetite."