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Ingredients
| ground beef: 2 lbs |
| onions - yellow (chopped): 2/3 cup (chopped) |
| celery (chopped): 1/2 cup (chopped) |
| garlic: 2 cloves (minced) |
| russet potatoes: 2 lbs (peeled) |
| salted butter: 4 Tbl |
| carrots: 2 (sliced) |
| soup - beef broth: 15.75 oz |
| all-purpose flour (unsifted): 4 Tbl |
| cheddar cheese (shredded): 1 cup (shredded) |
Easy Shepherd's Pie
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
- Saute beef, onion, celery and garlic in a large pan until well done.
- Strain off fat, leaving meat in the strainer and reserving pan for later use.
- Boil potatoes until fork tender, about 20 minutes.
- Drain and mash with butter.
- Blanch carrots (or microwave until al dente) and add to beef mixture.
- Whisk broth with flour to thicken, and add to the pan. When gravy comes to a boil, add beef and carrot mixture.
- Reduce heat and simmer for 5 minutes.
- Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top.
- Bake for 20 minutes at 350 degrees.
- Top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.