Shepherd's Pie

Shepherd's Pie
Shepherd's Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large potatoes, peeled and cubed

  • 1

    tablespoon butter

  • 1

    tablespoon finely chopped onion

  • 1/4

    cup shredded Cheddar cheese

  • salt and pepper to taste

  • 5

    carrots, chopped

  • 1

    tablespoon vegetable oil

  • 1

    onion, chopped

  • 1

    pound lean ground beef

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon ketchup

  • 3/4

    cup beef broth

  • 1/4

    cup shredded Cheddar cheese

Directions

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

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