Recipe courtesy of Rachael Henderson
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6-7 servings of Potato Buds (prepared) with 1 teaspoon garlic powder
or 1-1/4 pounds red potatoes, cut into chunks
3 large cloves garlic, peeled
3/4 cup sour cream
1/2 cup shredded cheddar cheese, divided
2 pounds ground beef
2 tablespoons flour
2 cans Veg-all mix, drained
3/4 cup beef broth
2 tablespoons ketchup

If using red potatoes, cover with water in a saucepan, add garlic and bring to a boil on high heat. Reduce heat to low and simmer for 20 minutes or until very tender. Drain and return to saucepan with sour cream and mash to desired consistency. If using Potato Buds, prepare as directed and add sour cream and beat together. Whichever potato mixture you use, stir in 1/4 cup cheddar cheese. Preheat oven to 375 degrees. Brown meat in a large skillet. Stir in flour and cook one minute. Add vegetables, broth and ketchup and continue cooking 5 minutes. Spoon meat mixture into a 9 x 13-inch baking dish and cover with mashed potatoes. Then sprinkle with the remaining 1/4 cup of cheese. Bake an additional 2 minutes or until heated through and cheese is melted