For those of you who read this, I'll share a secret with you. I publish my cookbook here so I can have recipes when I travel. This one has been a favorite lately and we are going to be on the road soon. So, voila!, you benefit. I started out with a pretty bland recipe I found on the Internet then doctored it until I got this. Another secret: My English friend tells me this is actually cottage pie. Shepherd's pie has lamb instead of beef, which makes sense it you think about it. I have made a healthier version with ground turkey. (We called that woodland pie.) The secret to any one of them seems to be plenty of onions and the sauce in step 4 so, however you modify it, don't scrimp on those.
Ingredients
1.) 4 large potatoes, peeled and cubed
2 tablespoon butter
1/2 cup milk
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
1 tsp. salt
1/2 tsp. pepper
2.) 2 cups frozen peas
salt, pepper, and butter to taste
3.) 5 carrots, roughly chopped
salt, pepper, and butter to taste
4.) 1 tablespoon vegetable oil
3 onions, chopped
2 pound lean ground beef
4 tablespoons all-purpose flour
1 cup ketchup
2 cups beef broth
2 tsp. Worcestershire
5.) 1/4 cup shredded Cheddar cheese
Directions
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, salt, and pepper. Set aside.
2. Boil or steam peas. Add salt, pepper, and butter to taste. Set aside.
3. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Season with salt, pepper, and butter to taste. Drain, mash and set aside.
4. Heat oil in a large frying pan. Add onions 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, beef broth, and Worcestershire. Bring to a boil, reduce heat and simmer for 5 minutes.
5. Make these layers in a 2 quart casserole dish: beef on bottom, carrots, peas, potatoes, cheese. Bake at 375 for 20 minutes, or until golden brown.
