Sheppard's Pie

Presented by Kaitlyn Davidson, Johnson and Wales University

Mashed Potatoes

5 large potatoes

2T butter plus 1tsp

1/4c. finely chopped onion

1/3c. cheddar cheese

salt and pepper to taste

*Heavy cream if desired

Meat mixture

4 Lg. carrots

1T vegetable oil

1 c. onion finely chopped

1.25 lbs. ground lamb or ground beef

2T plus 2tsp. all purpose flour

1T and 1tsp. ketchup

1 c. beef broth

1/3c. cheddar cheese

1. Place diced potatoes in a large pot of salted water and bring to a boil until fork tender. Drain and mash. Mix in butter, finely chopped onion and 1/3c. cheese. Season to taste. Set aside. *Add heated heavy cream if so desired

2. Bring a small pot of salted water to a boil and add carrots until tender. Drain and set aside.

3. Heat oil in a large frying pan. Add onions and cook until translucent. Add ground lamb (or beef) and cook until browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil. Reduce heat and simmer 5 minutes.

4. Mix beef and carrots then add to greased 2qt. baking dish. Top with potato mixture. Finish with remaining cheddar cheese.  Cover with foil and bake 20 minutes. Remove foil and let brown for several minutes.

*Tip-Use a can of mixed vegetables such as corn, peas and green beans if so desired to the meat mixture*