Shepherd's Pie
Ingredients:
- 4-5 large potatoes, peeled and cubed
- 4 Tbls. butter
- 1/4 C. milk
- 1 Tbls. finely chopped onion
- 1/4 C. shredded Cheddar cheese
- Salt and pepper to taste
- 4-5 carrots, peeled & chopped
- 1 - 10oz. frozen box of baby peas, warmed
- 1 Tbls. olive oil
- 1/2 large onion, chopped
- 1 lb. lean ground beef
- 2 Tbls. all-purpose flour
- 1 packet brown gravy mix
- 1/8 C. worcestershire sauce
- 1 C. water
- 1 Tbls. ketchup
- 1/2 cup shredded Cheddar cheese
- Bring a large pot of salted water to a boil. Add potatoes and onion and cook until tender, 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. Drain and set aside. Preheat oven to 375 degrees F.
- 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 water, gravy mix, worcestershire sauce and ketchup. 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 peas and 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.
