Shepherd's Pie
OtherBeefIntermediate50 minBy Northstar
Ingredients
Servings
6
- 4 large potatoes, peeled and cubed
- 1 tbsp butter
- 1 tbsp finely chopped onion
- 0.3 cup shredded Cheddar cheese
- 0 to taste salt and pepper
- 5 carrots, chopped
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1 lb lean ground beef
- 2 tbsp all-purpose flour
- 1 tbsp ketchup
- 0.8 cup beef broth
- 0.3 cup shredded Cheddar cheese (for topping)
Instructions
- 1
Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, finely chopped onion, and ¼ cup cheese. Season with salt and pepper; set aside.
- 2
Boil carrots until tender, about 15 minutes. Drain, mash, and set aside. Preheat oven to 375°F.
- 3
Heat oil in a large frying pan. Add chopped onion and cook until clear. Add ground beef and brown well. Drain excess fat. Stir in flour and cook 1 minute. Add ketchup and beef broth, bring to a boil, reduce and simmer 5 minutes.
- 4
Layer in a 2-quart casserole: ground beef on bottom, mashed carrots in the middle, mashed potatoes on top. Sprinkle with remaining cheese.
- 5
Bake 20 minutes until golden brown.