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Recipes
Spicy Shepherd’s Pie
23
Oct
Oct
Ingredients
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and Ground Black Pepper to taste
- Crushed Chili Peppers to taste
- 5 carrots, chopped
- 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
- 1/4 cup shredded Cheddar cheese
Directions
Bring a large pot of salted water to a boil. Add potatoes, cook for 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, then set aside.
Bring another large pot of salted water to a boil. Add carrots and cook for about 15 minutes. Drain, mash and set aside along with the potatoes.
Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onions and cook until they become clear. Add ground beef and cook until well browned. Pour off the accumulated excess fat, then stir in flour and cook another 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.
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