Crisscross Shepherd's Pie

Ingredients

• 0.3 cup philadelphia cream cheese spread 
• 2 cups regular corn frozen
• 2 cloves garlic 
• 2 lb ground beef lean
• 1 oz onion soup mix 
• 2  onions chopped
• 1 cup cheddar cheese shredded kraft
• 1 cup water 
• 1.5 lb yukon gold potatoes peeled cut into 1-inch chunks ( 6)

Equipment

• frying pan
• sauce pan
• oven
• ramekin

Directions

1. Heat oven to 375F.
2. Cook potatoes and garlic in boiling water in large saucepan 15 min. or until potatoes are tender.
3. Meanwhile, brown meat with onions in large skillet; drain. Return to skillet. Stir in corn, water and soup mix; cook 3 min. or until water is absorbed, stirring frequently. Spoon into 8 ramekins.
4. Drain potatoes; return to pan.
5. Add cheddar and cream cheese spread; mash until potatoes are smooth and mixture is well blended. Spoon over meat mixture. Make decorative crisscross or crosshatch pattern by lightly dragging fork over potato layer.
6. Bake 15 to 20 min. or until heated through.