Shepherd's Pie VI recipe
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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
Nutrition Info
- 451.8 caloriescarbohydrate: 52.5 gcholesterol: 64.5 mgfat: 17 gfiber: 7.3 gprotein: 23.1 gsaturatedFat: 7.3 gservingSize: -sodium: 294.6 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Shepherd's Pie VI
Directions
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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.
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.)
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.
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.
Bake in the preheated oven for 20 minutes, or until golden brown.