Chef John's Shepherd's Pie

Name: Chef John's Shepherd's Pie
Total time: 85
Yield: 8
Ingredients: 1 ¼ pounds Yukon Gold potatoes, peeled and cubed; 3 cloves garlic, halved; 1 pound lean ground beef; 2 tablespoons flour; ¾ cup beef broth; 3 tablespoons ketchup; 4 cups frozen mixed vegetables; ½ teaspoon black pepper; ½ cup shredded Cheddar cheese, divided; ¾ cup light sour cream; 1 teaspoon salt

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

8 servings

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1 ¼ pounds Yukon Gold potatoes, peeled and cubed
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3 cloves garlic, halved
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1 pound lean ground beef
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2 tablespoons flour
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¾ cup beef broth
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3 tablespoons ketchup

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4 cups frozen mixed vegetables
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½ teaspoon black pepper
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½ cup shredded Cheddar cheese, divided
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¾ cup light sour cream
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1 teaspoon salt

Instructions

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.
Preheat the oven to 375 degrees F (190 degrees C).
Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
Transfer beef mixture into an oven-proof casserole dish.
Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
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.
Sprinkle with remaining 1/4 cup of grated cheese.
Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.