Barbecue Pork Shepherd's Pie

Ingredients:

2	large russet potatoes (about 1 lb), peeled and cut into 1/2-in. pieces
4	garlic cloves, peeled, divided
1	cup (4 oz) shredded cheddar cheese, divided
2	tbsp milk
2	tbsp butter
1	tsp salt, divided
1	can (14.5 ounces) petite diced tomatoes, undrained
3/4	cup ketchup
3	tbsp Smoky Barbecue Rub, divided
1 1/4	lbs pork tenderloin
1/2	tsp coarsely ground black pepper
1	tbsp vegetable oil
1	medium onion, finely chopped
2	medium carrots, peeled and finely diced
1 1/2	cups frozen peas, thawed

1. Preheat oven to 400°F. Combine potatoes, two of the garlic cloves and enough water to cover in Large Micro-Cooker®. Microwave, covered, on HIGH 13-15 minutes or until potatoes are tender. Drain. Add 1/2 cup of the cheese, milk, butter and 1/2 tsp salt. Mash until smooth. Set aside.
2. Meanwhile, combine tomatoes, ketchup, 2 tbsp of the rub and remaining garlic pressed with Garlic Press in Small Batter Bowl; stir. Trim fat and silver skin from pork. Slice pork in half lengthwise; thinly slice crosswise. Combine pork, remaining salt, remaining rub and black pepper in Classic Batter Bowl; mix well.
3. Heat oil in (12-in.) Skillet over medium-high heat 1-3 minutes or until shimmering. Add pork. Cook without stirring 3-5 minutes or until browned on one side. Add onion and carrots; cook and stir 2-3 minutes or until carrots begin to soften. Stir in tomato mixture; bring to a simmer. Remove Skillet from heat; sprinkle with peas. Scoop potatoes evenly over peas using Medium Scoop; flatten slightly. Place Skillet in oven; bake, uncovered, 10-12 minutes or until sauce is bubbly. Carefully remove from oven using Oven Mitts. Sprinkle with remaining cheese; cover and let stand 5 minutes or until cheese is melted.

Yield: 6 servings

Nutrients per serving: Calories 390, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 90 mg, Carbohydrate 35 g, Protein 29 g, Sodium 1390 mg, Fiber 4 g

Cook's Tips: If desired, 3/4 cup barbecue sauce can be substituted for the ketchup and Smoky Barbecue Rub.