Shepherd's Pie VI

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This Shepherd's Pie is a layered casserole of beef, carrots, peas, and potato.

Modified from: Shepherd's Pie VI

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Ingredients

50 m servings
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Original recipe yields 6 servings

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Directions

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  1. 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.
  2. 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.)
  3. 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.
  4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next spread a layer of frozen peas. Next, spread a layer of cooked carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

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