Chef John’s Shepherd’s Pie

Ingredients

• 1 1/4 pounds Yukon Gold potatoes, peeled and cubed
• 3 cloves garlic, halved
• 1 pound lean ground beef
• 2 tablespoons flour
• 3/4 cup beef broth
• 3 tablespoons ketchup
• 4 cups frozen mixed vegetables
• 1/2 teaspoon black pepper
• 1/2 cup shredded Cheddar cheese, divided
• 3/4 cup light sour cream
• 1 teaspoon salt

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).

Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.

Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.

Transfer beef mixture into an oven-proof casserole dish.

Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.

Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.

Sprinkle with remaining 1/4 cup of grated cheese.

Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.