Shepherd's Pie

This is a very hearty dish that is another favorite. Enjoy!


5 large potatoes – peeled and cubed

½ cup milk

1 stick butter

1 pound lean ground beef

1 med. onion, chopped

1 clove garlic, minced

1 Tbsp. butter

1 Tbsp. all-purpose flour

2 Tbsp. ketchup

2 c. beef consommé

2 Tbsp. Kitchen Bouquet browning and seasoning sauce

1 can English peas, drained

1 can whole kernel corn, drained

1 can baby carrots, drained

8 oz. shredded Cheddar cheese

 

Place potatoes in a pot with enough water to cover. Bring to a boil and cook until tender. Drain and mash with milk and 1 stick of butter. Set aside.

While the potatoes are cooking, preheat oven to 400 degrees. Then crumble the ground beef into a large skillet over medium heat. Add onion and garlic; cook and stir until the meat is no longer pink.

Melt 1 Tbsp. butter in a small pan. Stir in the flour. Cook and stir over medium heat until dark brown, about 10 minutes. Let cool off the heat and then gradually stir in the consommé, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.

Stir the sauce and the canned vegetables into the ground beef and transfer to a casserole dish. Top with mashed potatoes, then sprinkle cheese over the potatoes.

Bake for 15-20 minutes, until potatoes are toasted and cheese is melted.