Servings: 6

1 lb lean ground beef 1 lb lean ground beef
3 tbsp flour 3 tbsp flour
3/4 cup beef broth or stock ¾ cup beef broth or stock
1 tsp salt 1 tsp salt
1/2 tsp black pepper ½ tsp black pepper
3 tbsp ketchup 3 tbsp ketchup
3 tbsp Worcestershire sauce 3 tbsp Worcestershire sauce
4 cups mixed vegetables (peas, carrot, corn), thawed/drained well 4 cups mixed vegetables (peas, carrot, corn), thawed/drained well
1 1/4 lb gold or red potatoes, cut into large chunks 1 ¼ lb gold or red potatoes, cut into large chunks
3 cloves garlic, peeled, halved 3 cloves garlic, peeled, halved
3/4 cup light sour cream ¾ cup light sour cream
1/2 cup shredded cheddar cheese ½ cup shredded cheddar cheese

In a large pot, cover potatoes with water, add garlic, and boil until tender.
In a large skillet, brown the beef over medium.  Stir in the flour and cook for 2 minutes. Add beef stock, ketchup, Worcestershire sauce, and vegetables, cook for another 5 minutes.
Drain potatoes and mash them.  Add ¼ cheese, sour cream, salt, and blend until smooth.
Spread the meat mixture evenly into a casserole dish, then spread the potato mixture evenly on top.  Add texture to the potatoes with a fork, then top with remaining cheese.
Bake at 375F for 20 minutes, then allow to cool for 15 minutes before serving.