03/03/2014 Shepherd’s Pie

Shepherd’s Pie

4 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.***