Pie Maven.com

Shepherd's Pie

4 large potatoes, peeled and cubed

1 tbsp butter

1 tbsp finely chopped onion

1/4 cup cheddar cheese, shredded

salt and pepper

5 carrots, chopped

1 tbsp vegetable oil

1 onion, chopped

1 pound lean ground beef

2 tbsp flour

1 tbsp ketchup

3/4 cup beef broth

1/4 cup cheddar cheese, shredded

 

Boil potatoes until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

Boil carrots until tender but still firm, about 15 minutes. Drain, chop, and set aside.

Preheat oven to 375 degrees.

Sauté onion until clear. Add ground beef and cook until well-browned. Drain 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. Layer the carrots on top of that. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Bake for 20 minutes, until golden brown.