Shepherd's Pie

Shepherd's Pie

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

 Ingredients
 Original recipe makes 1 (2 quart) casserole

•  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 

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.
5. Bake in the preheated oven for 20 minutes, or until golden brown.