Updated Shepherd's Pie

I found this recipe in a Kraft What's Cooking magazine. Shepherd's Pie is one of my husband's all-time favourite dishes and I love new ways to make things healthier, so I made a double recipe and brought to a friend's place as she had just had a baby, and everybody loved it - there were no leftovers. Even the young, finicky toddlers gobbled it up.

• Ready In: 50 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 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

Directions

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.