Updated Shepherd'S Pie

• 1 1/4 lbs red potatoes, cut into chunks
• 3 garlic cloves, peeled
• 3/4 cup reduced-fat sour cream
• 1/2 cup reduced-fat cheddar cheese, divided
• 1 lb extra lean ground beef
• 2 tablespoons flour
• 4 cups frozen mixed vegetables, thawed
• 1/2 cup beef stock
• 3 tablespoons ketchup
• 3 tablespoons Worcestershire sauce

1. In a large saucepan, cover potatoes and garlic with water. Bring to a boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup cheddar cheese.
2. Preheat oven to 375 degrees.
3. Brown meat in large non-stick skillet. Stir in flour; cook 1 minute. Add vegetables, broth, and ketchup; continue cooking 5 minutes.
4. Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes.
5. Bake 18 minutes; sprinkle with remaining cheese.
6. Bake an additional 2 minutes or until heated through and cheese is melted.

red potatoes, garlic, sour cream, cheddar cheese, extra lean ground beef, flour, mixed vegetables, beef stock, ketchup, worcestershire sauce

Taken from www.food.com/recipe/updated-shepherds-pie-214974 (may not work)