Cover Red Potato (1.25 pound) and Garlic (3 clove) with water in a large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender.
Drain and return to the saucepan with Light Sour Cream (3/4 cup). Mash to desired consistency. Stir in the Shredded Cheddar Cheese (1/4 cup).
Preheat oven to 375 degrees F (190 degrees C).
Brown Extra Lean Ground Beef (1 pound) in a large skillet. Stir in All-Purpose Flour (2 tablespoon) and cook for 1 minute.
Add Frozen Mixed Vegetables (4 cup), Beef Broth (3/4 cup), and Ketchup (2 tablespoon). Continue cooking for 5 minutes.
Spoon meat mixture into an 8-inch square baking dish. Cover with mashed potatoes. Bake for 18 minutes.
Remove from oven and sprinkle with remaining Shredded Cheddar Cheese (1/4 cup). Bake an additional 2 minutes or until heated through and cheese is melted. Garnish with Fresh Parsley (to taste).