Easy Shepherd's Pie

This is from Better Homes and Gardens "9x13 The Pan that Can" It was the first shepherd's pie I made (well, I guess technically since it's beef and not lamb, it's cottage pie, but the cookbook says shepherd's pie) and I realized after I made it that it really needed some vegetables (when I've made it again, I added in a package of frozen mixed). I've had other versions since, but I *love* the beef portion of this recipe, with the onion soup mix, the cream of mushroom soup, the sour cream, and the ketchup. One of these days I might try mixing the beef portion of this recipe with the vegetable and potato topping portions in other recipes.  (edit Mar 6, 2017 to add photos)

2 pounds ground beef
1/4 cup all-purpose flour
1 envelope (1/2 of a 2-oz package) onion soup mix
1 10 3/4-oz can condensed cream of mushroom soup
1 8-oz carton dairy sour cream
3/4 cup water
1 tablespoon ketchup
1 1/2 cups water
1/4 cup butter or margarine
1/2 teaspoon salt
2 cups package instant mashed potato flakes
1/2 cup milk
2 eggs, beaten
1 cup all-purpose flour
2 teaspoons baking powder

1. Preheat oven to 425o F. In an extra-large skillet cook ground beef until cooked through, using a wooden spoon to break up mean as it cooks; drain off fat. Stir the 1/4 cup flour and the dry onion soup mix into meat. Stir in cream of mushroom soup, sour cream, the 3/4 cup water, and the ketchup. Cook until heated through, stirring occasionally.

2. Meanwhile, in a medium saucepan combine the 1 1/2 cups water, the butter, and salt; bring to boiling. Remove from heat. Add dry potato flakes and milk, stirring until combined. Stir in eggs, the 1 cup flour, and the baking powder.

3. Spoon meat mixture into an ungreased 9x13 baking pan or baking dish; spoon potato mixture in mounds on top of meat mixture. Bake, uncovered, about 25 minutes or until the potatoes are golden brown on top.

Makes 8 servings.