I like to make this when my brother and sister are coming over to visit. They never picked up on Mom’s cooking like I did, so it’s a real special treat for them. We always can clean out the whole pan without any issues. It brings back memories of our childhood too, so we just sit around and eat and eat and talk and talk. It’s one of my favorite meals to make when I need a little bit of comforting. Check out what they are saying about this recipe over at All Recipes:
“Very good. Every bit as good as what I’ve purchased in Irish restaurants.”
You aren’t going to find a better recipe for Shepherd’s pie anywhere else!
Ingredients
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Kraft Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons Gold Medal all-purpose flour
1 tablespoon Heinz ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese
Instructions
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.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Add cooked barley to the meat mixture for a new taste.
Thanks again to All Recipes for this classic and filling recipe.
