Shepherd’s Pie
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, 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 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 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 peas & 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.
Ingredients
Directions
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, 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 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 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 peas & 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.