Bring a large pot of water to a boil and add potatoes. Cook until tender about 15 minutes.
Drain water and mash potatoes with sour cream, milk, and ½ cup cheddar cheese. Set aside.
Meanwhile, bring another small pot of water to a boil, add carrots and cook until tender, about 15 minutes also. When soft, drain and mash then set aside.
While potatoes and carrots cook, preheat oven to 375*F
Heat oil in a large skillet, add chopped onion and cook over medium heat until softened, about 5 minutes. Add ground beef and cook until it's no longer pink. Pour off any excess fat (or use a spoon to remove it like I do :) then add flour and stir until fully combined.
Next add ketchup, worcestershire sauce, garlic powder and beef broth and mix well. Bring to a boil, reduce heat and simmer, stirring until the beef is nicely coated and the mixture has thickened a little about 2 minutes.
Add salt and pepper to taste.
To a large casserole dish (2 quart or so) spread beef mixture in an even layer, top with frozen peas, then mashed carrots and finally mashed potatoes. Sprinkle remaining ½ cup shredded cheese on top and bake for 20 minutes.
Let sit for 5 minutes before serving and enjoy!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2014/09/classic-shepherds-pie/