03/03/2014 Shepherd’s Pie
Shepherd’s Pie4 large potatoes, peeled and cubed 1 Tbsp. butter 1 Tbsp. onion, finely chopped ¼ cup shredded cheddar cheese Salt and pepper, to taste
5 carrots, chopped 1 can peas, drained 1 Tbsp. vegetable oil 1 onion, chopped 1 pound lean ground beef 2 Tbsp. all-purpose flour ¼ cup ketchup ¾ cup beef broth ¼ cup shredded cheddar cheese
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and mash.
Mix in butter, finely chopped onion and ¼ cup shredded cheddar cheese.
Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes.
Drain and set aside.
Heat oil in a large frying pan. Add onion and cook until clear.
Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute.
Add ketchup and beef broth.
Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish.
Next, spread a layer of carrots and a layer of peas.
Top with mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in a 375 degree oven for 20 minutes or until golden brown.
***Could add ½ can of cream of mushroom soup instead of ketchup.***