Ingredients

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

Instructions

1. 1 Place cubed potatoes and garlic in a large pot with enough water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, cook ground beef in a skillet over medium heat. Stir flour into beef and drippings; stir in vegetables, beef broth, ketchup, salt, and black pepper until combined. Cook until thick, about 5 minutes, then transfer to an oven-proof casserole dish.
4. 4 Drain potatoes; return them to the pot. Slightly smash potatoes with a potato masher; add sour cream and 1/4 cup Cheddar cheese. Mash until smooth.
5. 5 Top beef mixture with potatoes, spreading from center of casserole to edges to form top layer. Sprinkle with remaining 1/4 cup Cheddar cheese.
6. 6 Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Cool before serving, 15 minutes.

Nutrition per serving