Shepherd's Pie VI ​

Servings: 10

Ingredients

	2 tablespoons butter
	2 tablespoons finely chopped onions
	8 large potatoes, peeled and cubed
	1/2 cup shredded Cheddar cheese
	salt and pepper to taste
	10 carrots, chopped
	2 tablespoons vegetable oil
	2 onions, chopped
	2 pounds lean ground beef
	1/4 cup all-purpose flour
	2 tablespoons ketchup
	1 1/2 cups beef broth
	1/2 cup shredded Cheddar cheese

Directions

Step 1 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.

Step 2 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.)

Step 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 ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Step 4 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.

Step 5 Bake in the preheated oven for 20 minutes, or until golden brown.