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!

Ingredients:
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

Directions:
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. 

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.