Shepherd's Pie
Modified from here.
Preheat oven to 375.
Bring a large pot of salted water to a boil. Peel and cube
4 large potatoes
and boil them for 13 minutes, reducing heat once the pot's returned to the boil.
Drain and mash with
2 T butter
1/2t salt
1 T finely chopped onion
1/4c shredded cheddar
q.s. pepper
and then set aside.
Boil more salted water, add
5 peeled and chopped carrots
and boil about 12 minutes. Drain, mash, and set aside.
Heat
1 T veg oil
in a large frying pan. Add
1 onion, chopped
and cook until transparent. Add
1 lb lean ground beef
and brown it. Pour off any excess fat. Stir in
2 T flour
and cook 1 minute. Add
1-2T ketchup
3/4 c beef broth
1/8-3/16c Worcestershire sauce
1/2t garlic powder
a little water, if needed.
Bring to a boil, reduce heat and simmer for 5 minutes to make a sort of gravy.
Spread
the ground beef
in an even layer on the bottom of a 2-3 quart casserole dish. Next, spread
about 1 c. frozen peas (optional)
the mashed carrots.
Top with
the mashed potato mixture
1/4 c shredded cheddar cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.