This shepherd's pie with ground beef in a rich gravy, topped with a layer of cheesy mashed potato is guaranteed to satisfy even the pickiest of eaters. Plus, it's a great way to sneak some extra veggies into dinner!
Ingredients
- potatoes: 4 piece (cubed)
- butter: 1 Tbsp
- onion: 1 Tbsp (finely chopped)
- cheddar cheese: 0.25 cup (shredded)
- salt and pepper: (to taste)
- carrots: 5 piece (chopped)
- vegetable oil: 1 Tbsp
- onion: 1 piece (chopped)
- lean ground beef: 1 pound
- all-purpose flour: 2 Tbsp
- ketchup: 1 Tbsp
- beef broth: 0.75 cup
- cheddar cheese: 0.25 cup (shredded)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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.)
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Bake in the preheated oven for 20 minutes, or until golden brown. Serve hot and enjoy! Dotdash Meredith Food Studios
