Updated Shepherd's Pie PRINT
serving size = 1-¾ cup = 7 points
|1-¼||lb. (565 g) red potatoes (about 4), cut into chunks|
|3||large cloves garlic|
|¾||cup fat-free sour cream|
|½||cup shredded Cracker Barrel Light Cheddar Cheese, divided|
|1||lb. (450 g) extra-lean ground beef|
|3||cups frozen mixed vegetables (beans, carrots, corn), thawed|
|¾||cup 25%-less-sodium beef broth|
COOK potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are very tender. Drain; return to saucepan. Add sour cream. Mash potatoes to desired consistency. Stir in 1/4 cup Cheddar.
HEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add vegetables, broth and ketchup; cook 5 min., stirring occasionally. Spoon into 8-inch square baking dish; cover with potatoes.
BAKE 18 min. or until heated through. Top with remaining Cheddar; bake 2 min. or until melted.