Chef John'S Shepherd'S Pie

• 1 1/4 pounds Yukon Gold potatoes, peeled and cubed
• 3 cloves garlic, halved
• 1 pound lean ground beef
• 2 tablespoons flour
• 3/4 cup beef broth
• 3 tablespoons ketchup
• 4 cups frozen mixed vegetables
• 1/2 teaspoon black pepper
• 1/2 cup shredded Cheddar cheese, divided
• 3/4 cup light sour cream
• 1 teaspoon salt

1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
4. Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
5. Transfer beef mixture into an oven-proof casserole dish.
6. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
7. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
8. Sprinkle with remaining 1/4 cup of grated cheese.
9. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.

potatoes, garlic, ground beef, flour, beef broth, ketchup, mixed vegetables, black pepper, cheddar cheese, light sour cream, salt

Taken from www.allrecipes.com/recipe/219919/chef-johns-shepherds-pie/ (may not work)