Shepherd's Pie

I decided to try this recipe to make something different the other day. It was simple, flavorful, and delicious. I actually cut this recipe in half, and it made two large servings. The carrots and peas are optional depending on what you like. My coworkers and roommate enjoyed it!

Ingredients:
6 medium-sized red potatoes, washed and chopped into cubes
1/3 cup sour cream
2 Tbs butter
1 Tbs olive oil
1 lb lean ground beef
1 small onion, chopped
1 clove garlic, minced
2 Tbs flour
1 Tbs ketchup
3/4 cup of beef broth
1 cup cheddar cheese
Salt and pepper to taste
1 large carrot, thinly chopped (optional)
1 cup peas (optional)

Preheat oven to 350 degrees. Place the potatoes in a large pot to boil. Cook until tender. Set aside. In the meantime, place olive in a large skillet on medium heat. Cook onions until soft and darker in color. Add beef. Cook until browned. Add carrots, peas, and 3/4 of the clove of garlic. Let cook for 3-5 minutes. Add flour and stir to combine. Add ketchup and beef broth. Season with salt and pepper to taste. Bring to a boil, then decrease the heat to low and let simmer for five minutes. While simmering, mash potatoes. Mix in the sour cream, butter, 3/4 cup of cheddar cheese and remaining garlic until well combined. Season with salt and pepper to taste. Grease a 8X8 casserole dish. Place the meat mixture in the bottom of the dish and top with the mashed potatoes. Sprinkle with remaining cheese. Bake for 20 minutes. Enjoy!