Shepherd’s Pie with
Organic Ground Beef
4 large potatoes (preferably
organic), peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped
½ cup shredded Cheddar
Salt and pepper
5 carrots, chopped
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,
white onion and ¼ cup cheese. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add carrots and cook until
tender but still firm, about 15 minutes. Drain and mash. Set aside.
Preheat oven to 375°F.
Heat oil in a large frying pan over medium heat. Add red onion and
cook until translucent. Add ground beef and cook until well browned.
Pour off excess fat, then stir in flour and cook for 1 minute. Add
ketchup, mustard and beef broth. Bring to a boil, then reduce the
heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2-quart
casserole. Next, spread a layer of mashed carrots. Top with the mashed
potato mixture and sprinkle with the remaining cheese.
Bake for 20 minutes, or until golden brown. Makes 4-5 servings.
1 tablespoon olive oil
1 red onion, chopped
1 pound Kirkland Signature
85/15 organic ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
1 teaspoon Dijon mustard
¾ cup beef broth