Shepherd's Pie

                           Shepherd's Pie

Ingredients

• 3 ½  pound lean ground beef
• 2 ½  cup beef broth
• 6  tablespoons all-purpose flour
• 3 tablespoon ketchup
• 3 onion, chopped
• 1 cup shredded Cheddar cheese
• 15  large potatoes, peeled and cubed
• 4  tablespoon butter
• 3  tablespoon finely chopped onion
• salt and pepper to taste
• 15 carrots, chopped
• 4  tablespoon vegetable oil

Method

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 1/2 cup shredded cheese. Season with salt and pepper to taste; set aside.
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.)
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.
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.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Note: If someone like a different test so you can change. When you make mash potato use 4-5 eggs and ½ cup of sour cream. And don’t use finely chopped onion and shredded cheese. Top of the mash potato use butter.

Enjoy!