Shepherd’s Pie

Ingredients
4 large potatoes, peeled and cubed
1 tablespoon butter
1/2 cup milk
1/4 cup shredded Cheddar cheese
salt and pepper – per taste
5 carrots, chopped or 2 cups of cut frozen carrots
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

DIRECTIONS
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, milk 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. 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 and carrots. 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. Sprinkle remaining shredded cheese on top of meat mixture. Top with the mashed potato mixture.

Bake in the preheated oven for 20-30 minutes, or until golden brown.

* Tara Notes:
I sometimes use frozen peas and carrots in the meat mixture.

You can decorate the top using a fork (see photo above/below) or use a pastry bag to pipe out the potato mixture on top.

Before/After