Monday, August 31, 2009

Shepherd's Pie

Shepherd's Pie
Courtesy of About.com (edited by Kim Hawkins)

4 large potatoes, cut in equal pieces
1 pound ground beef
3 carrots, diced
3 ribs celery, diced
1 large onion, diced
1/2 bag frozen corn
2 tablespoons flour
2 tablespoons ketchup
1 1/2 cup cheddar cheese
1/2 stick butter
1/4 cup sour cream

Preheat oven to 350 degrees. In a large pot, boil potatoes for mashing.

In a large skillet, brown the ground beef. Depending on the fat content of your meat - you might want to drain off the fat before continuing on with the recipe. (We drain anything with more than 10% fat)

Add onions, carrots, and celery to the skillet and let them cook until soft - 5-10 minutes. Add the corn to the pan, and allow to heat up. Mix the flour in the pan and mix with the meat and vegetables. Mix the ketchup into the meat and vegetable mixture. Turn off the heat and let it sit until you get your potatoes ready.

Once your potatoes are ready, drain the water. Mash with the butter and sour cream. Add 1 cup of the cheese to the potatoes.

In a large casserole dish, layer in all of the meat and vegetable mixture. Layer the mashed potatoes on top, add the remaining cheese to the top of the potato layer.

Place the casserole into the oven for about 20 minutes. Serve and enjoy!
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1 comment:

Cheryl said...

Man that looks homey and delish!

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