Shepherd's Pie
This shepherd's pie with ground beef in a rich gravy, topped with a layer of cheesy mashed potato is guaranteed to satisfy even the pickiest of eaters. Plus, it's a great way to sneak some extra veggies into dinner!
potatoes, peeled and cubed
4
large
butter
1
tablespoon
finely chopped onion
1
tablespoon
shredded Cheddar cheese
¼
cup
salt and pepper to taste
unknown
unknown
carrots, chopped
5
vegetable oil
1
tablespoon
onion, chopped
1
lean ground beef
1
pound
all-purpose flour
2
tablespoons
ketchup
1
tablespoon
beef broth
¾
cup
shredded Cheddar cheese
¼
cup
 Gather all ingredients.
  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. Serve hot and enjoy!
