Close
Tweet
Ingredients
| russet potatoes: 4 whole potatoes (peeled and cubed) |
| salted butter: 1 Tbl |
| cheddar cheese (shredded): 1/2 cup |
| salt |
| black pepper |
| ground beef, lean: 1 lb |
| salt |
| black pepper |
| frozen sweet yellow corn kernels: 1 cup |
| frozen peas: 1 cup |
| all-purpose flour (unsifted): 1/4 cup |
| ketchup: 3 Tbl |
| soup - beef broth: 2 cups |
| cheddar cheese (shredded): 1/2 cup (shredded) |
Shepherd's Pie My Way
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- 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 and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Preheat oven to 375°F.
- In a large frying pan add ground beef, season with salt and pepper and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add corn, peas, ketchup and beef broth. Bring to a boil, reduce heat and simmer for 8 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish.
- Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake for 20 minutes, or until golden brown.