1/4th of pie: 299 calories, 6.5g fat, 665mg sodium, 29g carbs, 6g fiber, 7g sugars, 28.5g protein -- PointsPlus® value 7*
Top your shepherd's pie with crispy potato shreds -- SO GOOD!
3 cups frozen cauliflower florets
3 cups frozen petite mixed vegetables
One 10.75-oz. can 98% fat-free cream of mushroom soup
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 cup finely chopped onion
1/2 tsp. chopped garlic
1/4 tsp. each salt and black pepper
2 cups frozen shredded hash browns, thawed
Optional seasoning: additional salt
Preheat oven to 425 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Place frozen cauliflower and mixed veggies in a large microwave-safe bowl. Cover and microwave for 3 minutes.
Stir veggies, re-cover, and microwave for 3 more minutes, or until thawed.
Drain any excess water. Add soup, and stir to coat.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, onion, and garlic, and sprinkle with salt and pepper. Cook and crumble for 6 - 8 minutes, until beef is fully cooked and onion is slightly soft.
Drain excess liquid. Spread beef mixture into the baking pan. (See HG Tip.) Evenly top with veggie-soup mixture, followed by thawed hash browns.
Bake until hash browns are crispy and golden brown, about 40 minutes. Enjoy!
MAKES 4 SERVINGS
HG Tip! Use a slotted spoon to transfer the beef mixture to the baking pan.