2 lbs small red potatoes, washed and cut into 1″ chunks
6 large cloves garlic, peeled and whole
1 c sour cream
3/4 tsp kosher salt
1/4 tsp black pepper
2 shakes of cayenne pepper
4 T butter
1 lb extra lean beef (93/7)
1 T garlic powder
2 T flour
4 c mixed vegetables ( a 1 lb. bag of corn, peas & carrots plus a 12 oz bag of edamame or baby lima beans – ends up being slightly more than 4 c)
1 can (10.5 oz.) beef broth
3 T ketchup
Heat oven to 375 degrees, grease a deep 9×13 pan.
Cover potatoes and garlic with water in large saucepan; bring to boil and simmer 20 minutes or until potatoes are tender. Drain, return to pot or stainless steel bowl; add ingredients from sour cream – butter and mash. Try not to eat all of the mashed potatoes before you get the pie assembled and in the oven.
If using frozen vegetables, cook only until thawed (they will get cooked the rest of the way with the meat in the next step). Drain and set aside.
Brown meat in skillet. When just cooked, sprinkle meat with a coating of garlic powder (1 Tbsp or more to taste), two generous shakes of smoked paprika and a shake (or two) of cayenne pepper. Mix well to combine spices with meat.
Stir in flour, cook one minute. Add vegetables, broth and ketchup. Cook 5-10 minutes until well blended.
Put meat mixture in pan, top with mashed potatoes. Bake 20 minutes or until bubbly around edges.