Updated Shepherd's Pie

I found this recipe in a Kraft Food & Family magazine and adapted it slightly to fit our tastes. I decreased the amount of beef stock and added the W sauce to make it slightly richer and thicker. DBF ate 2/3 of the pan the first time I made this, so it is definitely a hit around here. For faster prep, use leftover mashers. You could probably also use potato flakes, but I don't like those so I haven't tried it that way. DBF likes to eat his pie with HP sauce; I like it the way it is.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs  red potatoes, cut into chunks
• 3  garlic cloves, peeled
• 3⁄4 cup reduced-fat sour cream
• 1⁄2 cup reduced-fat cheddar cheese, divided
• 1  lb  extra lean ground beef
• 2  tablespoons flour
• 4  cups  frozen mixed vegetables, thawed
• 1⁄2 cup  beef stock
• 3  tablespoons ketchup
• 3  tablespoons Worcestershire sauce

Directions

1. In a large saucepan, cover potatoes and garlic with water. Bring to a boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan with sour cream. Mash to desired consistency. Stir in 1/4 cup cheddar cheese.
2. Preheat oven to 375 degrees.
3. Brown meat in large non-stick skillet. Stir in flour; cook 1 minute. Add vegetables, broth, and ketchup; continue cooking 5 minutes.
4. Spoon meat mixture into 8-inch square baking dish. Cover with mashed potatoes.
5. Bake 18 minutes; sprinkle with remaining cheese.
6. Bake an additional 2 minutes or until heated through and cheese is melted.