Shepherd Pie II

By Dottiejk

Ingredients

• 1 pound ground beef
• 3 tablespoon butter, divided
• 1 medium onion; chopped
• 1/2 cup carrot; diced
• 1/2 cup celery; diced
• 2 tablespoon all-purpose flour
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Salt
• 1-1/2 cup frozen peas; thawed
• 2-1/2 cup mashed potatoes
• 1/2 cup sharp cheddar cheese; shredded

Preparation

Step 1

Heat oven to 375°F. Cook ground beef in large nonstick skillet over
medium-high heat 5 to 6 minutes or until thoroughly cooked and no longer
pink in center, stirring occasionally. Remove to large bowl.

Add 1 tablespoon of the butter to skillet; melt over medium heat. Add
onion; cook 3 minutes or until beginning to soften, stirring frequently.
Add carrot and celery, cook 2 to 3 minutes or until beginning to soften,
stirring occasionally. Add to beef.

Melt remaining 2 tablespoons butter in same skillet over medium heat.
Sprinkle with flour; cook 1 minute or until lightly browned stirring
constantly. Slowly stir in broth. Bring to a boil over high heat; boil 1
minute or until slightly thickened, stirring occasionally. Stir in
Worcestershire sauce and salt. Pour over beef mixture, stirring to coat.
Stir in peas. Spoon into 1-1/2-quart glass or ceramic baking dish coated
with cooking spray. Top with potatoes; sprinkle with cheese.

Bake 30 minutes or until golden brown.