Updated Shepherd'S Pie

• 1 1/4 lbs red potatoes, peeled and cut into chunks
• 3 cloves garlic, peeled but whole
• 1 cup 1% fat cottage cheese
• 1/2 cup shredded cheddar cheese, divided
• 1 lb extra lean ground beef
• 2 tablespoons flour
• 2 cups frozen mixed vegetables
• 3/4 cup beef broth
• 1 tablespoon ketchup

1. Cover potatoes and garlic with water in large saucepan.
2. Bring to a boil.
3. Reduce heat to low and simmer for 20 minutes or until potatoes are very tender.
4. Drain and return potatoes and garlic to saucepan.
5. Puree the cottage cheese until smooth and thick.
6. Add to the potatoes in the saucepan and mash to desired consistency (I mash my potatoes with a hand held electric mixer).
7. Stir in 1/4 cup of the shredded cheese.
8. Preheat the oven to 375.
9. Brown the ground beef in large frying pan.
10. Stir in the flour and cook for 1 minute.
11. Add the vegetables, beef broth and ketchup and continue cooking for 5 minutes, or until the vegetables are cooked through.
12. Spread the meat mixture evenly along the bottom of an 8 inch square baking dish.
13. Cover with the mashed potatoes and top with the remaining 1/4 cup shredded cheese.
14. Bake for 20 minutes or until heated through and the cheese is melted.

red potatoes, garlic, cottage cheese, cheddar cheese, extra lean ground beef, flour, mixed vegetables, beef broth, ketchup

Taken from www.food.com/recipe/updated-shepherds-pie-109691 (may not work)