Ingredients
6
6 servings
- •4 large potatoes, peeled and cubed
- •1 tablespoon butter
- •1 tablespoon finely chopped onion
- •0.25 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
- •0.75 cup beef broth
- •0.25 cup shredded Cheddar cheese
Instructions
- Gather all ingredients.
- 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.
- 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.)
- 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.
- 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. Serve hot and enjoy!
Nutritional Facts
Per 6 servings
- Calories: 452
- Carbohydrate: 53g
- Fat: 17g
- Fiber: 7g
- Protein: 23g
- Sugar: 6g
Related Recipes
Shepherd's Pie V
Updated Shepherds Pie
Shepherd's Pie I
Classic Shepherd's Pie
Chicken Shepherd's Pie
Marie's Shepherd's Pie
Meatless Shepherd's Pie
Shepherd's Pie IV
French Onion Shepherd's Pie
Traditional Shepherd's Pie
Chef John's Shepherd's Pie
