Shepard's Pie

Shepard's Pie
Shepard'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

  • Celery and peas

  • 1

    pound lean ground beef (turkey or chicken)

  • 2

    tablespoons all-purpose flour

  • 1

    tablespoon ketchup

  • 3/4

    cup beef broth (low sodium)

  • 1/4

    cup shredded Cheddar cheese (fat free)

Directions

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 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

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