Shepherd's Pie

Shepherd's Pie

Ingredients:

1. 4-5 large potatoes, peeled and cubed
2. 4 Tbls. butter
3. 1/4 C. milk
4. 1 Tbls. finely chopped onion
5. 1/4 C. shredded Cheddar cheese
6. Salt and pepper to taste
7. 4-5 carrots, peeled & chopped
8. 1 - 10oz. frozen box of baby peas, warmed
9. 1 Tbls. olive oil
10. 1/2 large onion, chopped
11. 1 lb. lean ground beef
12. 2 Tbls. all-purpose flour
13. 1 packet brown gravy mix
14. 1/8 C. worcestershire sauce
15. 1 C. water                   
16. 1 Tbls. ketchup
17. 1/2 cup shredded Cheddar cheese

Directions:

1. 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.
2. 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.
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 water, gravy mix, worcestershire sauce and ketchup. 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 peas and 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.