Updated Shepherd's Pie Recipe

Published: November 04, 2011

serving size = 1-¾ cup = 7 points

Ingredients

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
2	Tbsp. flour
3	cups frozen mixed vegetables (beans, carrots, corn), thawed
¾	cup 25%-less-sodium beef broth
2	Tbsp. ketchup

Directions

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.