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
Originally Submitted
2/14/2011
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