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Shepherd's Pie VI by Bobbie Honaker serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Seasoned, flavorful ground beef topped with a layer of carrots and a layer of mashed potatoes, a covered in melted cheese.

Ingredients:

4 Large

Potato's Pealed and Cubed

1 Tbls

Butter

1 Tbls

Finely Chopped Onion

1/4 Cup

Shredded Cheddar Cheese

salt and pepper

Carrots, chopped

1 Tbls

Vegetable Oil

Chopped Onion

1 lb

Lean Ground Beef

2 Tbls

All Purpose Flour

1 Tbls

Ketchup

3/4 Cup

Beef Broth

1/4 Cup

Shredded Cheddar Cheese

Directions:

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.

Categories:

Fall/Winter
Main Dishes
Meats
Pasta/Rice/Potatoes
Peanut/Nut Free
Smart Budget Foods