Shepherd's Pie VI

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • ¼ cup shredded Cheddar cheese
  • salt and pepper to taste
  • 5carrots, chopped
  • 1 tablespoon vegetable oil
  • 1onion, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • ¾ cup beef broth
  • ¼ cup shredded Cheddar cheese
  • Directions

  • Step 1

    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 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

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  • Step 2

    Bring a large pot of salted water to a boil.Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)

  • Step 3

    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.

  • Step 4

    Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

  • Step 5

    Bake in the preheated oven for 20 minutes, or until golden brown.

  • Cook's Note:

    For something a little different, add cooked barley to the meat mixture.

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