1. Cook the Potatoes and Garlic:

Place the cubed potatoes and halved garlic cloves in a large pot with enough water to cover.

Bring the water to a boil over high heat. Then reduce the heat to medium-low, cover the pot, and simmer until the potatoes are tender, about 20 minutes.

2. Preheat the Oven:

While the potatoes are cooking, preheat your oven to 375 degrees F (190 degrees C).

3. Cook the Ground Beef:

Meanwhile, cook the ground beef in a skillet over medium heat, breaking it up with a spoon or spatula as it cooks.

Cook until the beef is browned and no longer pink. Drain off any excess grease.

4. Thicken the Filling:

Stir the flour into the browned beef and drippings.

Stir in the frozen mixed vegetables, beef broth, ketchup, salt, and black pepper until well combined.

Cook, stirring occasionally, until the filling is thick, about 5 minutes.

5. Transfer Filling to Casserole Dish: Transfer the beef mixture to an oven-proof casserole dish (approximately 9×13 inches).

6. Mash the Potatoes:

Drain the cooked potatoes and garlic well. Return them to the pot.

Slightly mash the potatoes with a potato masher (or use a ricer or electric mixer for smoother potatoes).

Add the sour cream and ¼ cup of the shredded Cheddar cheese to the mashed potatoes. Mash until smooth and well combined.

7. Assemble the Cottage Pie:

Top the beef mixture in the casserole dish with the mashed potatoes.

Spread the potatoes evenly to cover the filling completely, from the center of the casserole to the edges.

Sprinkle the remaining ¼ cup of shredded Cheddar cheese over the top of the mashed potatoes.

8. Bake:

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and golden brown and the filling is bubbling around the edges.

9. Cool and Serve:

Let the Cottage Pie cool for 15 minutes before serving. This allows the filling to set slightly and makes it easier to serve. Enjoy!