Shepherd's Pie VI

 

prep:30 mins, cook:20 mins, total:50 mins, Servings:6, Yield:1 (2 quart) casserole 

 

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 

5 carrots, chopped 

1 tablespoon vegetable oil 

1 onion, chopped 

1 pound lean ground beef 

2 tablespoons all-purpose flour 

1 tablespoon ketchup 

¾ cup beef broth 

¼ cup shredded Cheddar cheese 

 

Directions: 

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.

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.)

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.

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.

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