Shepherd's Pie

This is one of my favorite shepherd's pie recipe. I got if off kraftfoods.com, then scaled it down. I scale all my recipes down for kitchens of four. I don't like to give them a feast. I would have a lot of left overs.

1 lb red potatoes, scrubbed and cut into chunks
2 garlic cloves, peeled
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 lb ground beef
2 tbsp flour
1 cup frozen mixed vegetables, thawed
1/2 cup beef broth
1 1/2 tbsp ketchup

Place potatoes and garlic in large saucepan: add enough water to cover. Bring to a boil. Reduce heat; simmer 20 minutes or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup cheese.

Brown ground beef in large skillet. When cooked, stir in flour; cook 1 minutes. Add vegetables, broth and ketchup; cook 5 minutes or until thickened. Spoon into 8 inch square baking dish; cover with potatoes.

Bake at 375 degrees for 18 minutes; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 minutes, or until cheese is melted.