Prep Time::15 mins
Cook Time::55 mins
Additional Time::15 mins
Total Time:: 1 hr 25 mins
Servings::8
Ingredients
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1 ¼ pounds Yukon Gold potatoes, peeled and cubed
3 cloves garlic, halved
1 pound lean ground beef
2 tablespoons flour
¾ cup beef broth
3 tablespoons ketchup
4 cups frozen mixed vegetables
1 teaspoon salt
½ teaspoon black pepper
½ cup shredded Cheddar cheese, divided
¾ cup light sour cream
Directions
Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C).
Meanwhile, cook ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings. Add beef broth, ketchup, vegetables, salt, and pepper. Stir to combine. Cook until thick, about 5 minutes. Transfer beef mixture to an oven-proof casserole dish.
Drain potatoes and smash them a little bit before adding 1/4 cup grated cheese and sour cream. Mash together until smooth.
Top meat mixture with potatoes. Spread potatoes from the center of casserole to the edges to form top layer. Sprinkle with remaining 1/4 cup grated cheese.
Bake in the preheated oven until cheese melts and turns golden, 20 to 25 minutes. Let cool 15 minutes before serving.
Chef John