3. Shepherd’s Pie VI
What you need:
4 large potatoes, peeled and diced
Tbsp butter
Tbsp chopped onion
¼ cup shredded cheddar cheese
Salt and pepper to taste
5 carrots, finely chopped
Tbsp vegetable oil
1 onion, finely chopped
1 lb ground lamb or beef
2 tbsp flour
Tbsp ketchup
¾ cup beef broth
¼ cup shredded cheddar cheese
To make:
Bring a large pot of water to a boil. Add in the potatoes and cook until tender. Drain the water, return potatoes to pan and mash. Mix in the butter, onion, and ¼ cup cheddar. Preheat the oven to 375 degrees. Heat oil in a frying pan. Add in the onion and cook until clear. Add in the carrots and cook until they start to soften.
Add in the ground beef or lamb and cook until no longer pink. Pour off grease and return to pan. Stir in the flour. Add the ketchup and the broth. Bring to a boil, then reduce heat and simmer for about 5 minutes. Spread the meat into a 2-quart casserole dish. Top with the mashed potatoes. Sprinkle with remaining cheese. Bake for 20 minutes or until potatoes is golden brown.