Shepherd’s Pie for Two 3/4 lb red potatoes, cut into chunks 1 clove garlic 1/2 lb extra-lean ground beef 1 tbs flour 2 cups frozen mixed vegetables, thawed 1/3 cup fat-free reduced-sodium beef broth 1 tbs ketchup 1/3 cup sour cream 1/4 cup cheddar cheese, divided Cook potatoes and garlic in boiling water in large saucepan 20 min or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour.
Cook and stir 1 min. Add mixed vegetables, broth and ketchup. Cook 5 min, stirring frequently. Heat oven to 375°F.
Drain potatoes. Return to pan. Add sour cream.
Mash until potatoes are smooth and mixture is well blended. Stir in 1/8 cup cheese. Spoon meat mixture into 2 4-inch square ramiquins. Cover with potatoes. Bake 9 min.
Top with remaining cheese. Bake 1 min or until melted.