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Updated Shepherd's
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| prep time 30 min total time 50 min makes 6 servings, 1-1/2 cups (375 mL) each what you need | |
| 1-1/4 lb. (565 g) | red potatoes, (about 4), cut into chunks |
| 3 large cloves | garlic |
| 3/4 cup | fat-free sour cream |
| 1/2 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 |
| 3/4 cup 25%-less-sodium beef broth | |
| 2 Tbsp. | ketchup make it |
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.
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