Shepherd Pie






Prep Time: 30 mins

Cook Time: 20 mins

Total Time: 50 mins 

Servings: 6 

Yield: 1 (2-quart) casserole


  • 4 large potatoes, peeled and cubed
  • 1 tablespoon butter
  • 1 tablespoon finely chopped onion
  • ¼ cup shredded Cheddar cheese
  • 1 teaspoon salt and 1/2 teaspoon pepper
  • 5 carrots, chopped
  • 1 tablespoon vegetable oil
  • 1 onion or 2 shallots, chopped
  • 1 pound lean ground beef
  • 2 tablespoons all-purpose flour
  • 1 tablespoon ketchup
  • ¾ cup beef broth
  • ¼ cup shredded Cheddar cheese


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 or shallot 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.


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 375 preheated oven for 20 minutes, or until golden brown.



https://www.allrecipes.com/recipe/24202/shepherds-pie-vi/?print

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