JuJuBe's Shepherd's Pie

2 lbs. ground lamb
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. pepper
32 oz. bag frozen mixed vegetables thawed
2 10 3/4 oz cans cream of mushroom soup
6 peeled potatoes
8 oz. sour cream
1 stick butter
1/4 cup milk
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. pepper
2 cups shredded cheddar cheese

Preheat oven to 350.

Brown ground lamb, 1/2 tsp. garlic powder, 1/2 tsp onion powder and 1/4 tsp. pepper in a large skillet or dutch oven. Add thawed vegetables and cream of mushroom soup. Allow to simmer 5 minutes.

Meanwhile boil potatoes until fork tender. Drain and add sour cream, butter, milk, 1/4 tsp. garlic powder, 1/4 tsp onion powder, 1/4 tsp. salt and 1/4 tsp. pepper. Mash to desired consistency.

Spread the lamb mixture in a large casserole dish. Sprinkle with cheddar cheese. Top with mashed potatoes. Cover and cook at 350 for 45 minutes.