Shepherd's Pie
4 carrots
1 onion, chopped1 pound lean ground beef
3 tablespoons butter
3 tablespoons flour
1/4 cup ketchup
1 1/2 cups beef broth
1/2 cup frozen corn
1/2 cup frozen peas
3 to 4 cups mashed potatoes
1/2 cup shredded Cheddar cheese, if desired
Peel and slice
carrots. Cook in salted water until tender, about 15 minutes. Cook onion and
ground beef until onions are clear and ground beef is browned. Push onion to
the side in the pan and add butter and flour. Stir together until bubbly. Add
ketchup and beef broth. Stir all together in pan and bring to a boil. Remove
from heat and spoon into the bottom of disposable
foil baking pan(s). This recipe serves
about 6 to 8. Freeze it in multiple pans if this is too much for one meal at
your house. Increase the recipe if you need more for your family. Spoon mashed potatoes
over the top of the filling. For St. Patrick's Day, spoon potatoes around the
edges of the pan. Form more potatoes into shamrock shape(s) and arrange over
the filling. Cover, label and freeze.Bake 30 to 60 minutes (depending on the size
of the pan) until the filling is bubbly and the potatoes are browned. Top with
cheese, if desired, and bake about 5 minutes longer.
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