Thursday, November 7, 2013

Shepherd's Pie

This was a popular dish is my school lunch delivery program. The kids LOVED it! It is simple to make and full of flavor. Enjoy!
Shepherd's Pie

4 large potatoes, peeled and cubed
3 tablespoons butter
1/2 cup milk
1 tablespoon finely chopped onion
1/4 cup shredded cheddar cheese
salt and pepper to taste
1 tablespoon canola oil
1 onion chopped
1 pound 93/7 ground beef
2 tablespoons all purpose flour
2 tablespoons ketcup
2 tablespoons Worcester sauce
3/4 cup low sodium beef broth
1 (8-10 oz) bag of frozen peas and carrots, thawed
1 teaspoon paprika

  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, milk, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
  2. Preheat oven 375 degrees F.
  3. Heat oil in a large skillet over medium high heat . Add chopped onion and cook until tender. Add ground beef and cook until browned. Drain excess fat.
  4. Stir in flour and cook 1-2 minutes. Add ketchup, Worcester sauce and beef broth. Bring to a boil, reduce heat, add peas and carrots and simmer until sauce thickens about 8 minutes.
  5.  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 paprika.
  6. Bake 20 minutes.