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Shepherd's Pie VI
by Bobbie Honaker
serves: 6
  Seasoned, flavorful ground beef topped with a layer of carrots and a layer of mashed potatoes, a covered in melted cheese.
Ingredients:
  4 Large   Potato's Pealed and Cubed
  1 Tbls   Butter
  1 Tbls   Finely Chopped Onion
  1/4 Cup   Shredded Cheddar Cheese
    salt and pepper
  5   Carrots, chopped
  1 Tbls   Vegetable Oil
  1   Chopped Onion
  1 lb   Lean Ground Beef
  2 Tbls   All Purpose Flour
  1 Tbls   Ketchup
  3/4 Cup   Beef Broth
  1/4 Cup   Shredded Cheddar Cheese
Directions:
  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.