SHEPHERD'S PIE

 

4 large potatoes, peeled and chopped

4 tablespoons butter

1/2 cup shredded cheddar

splash of milk

garlic salt and pepper

bag of frozen veggies (carrots, peas, green beans, corn)

1 onion, chopped

1 pound ground beef

2 tablespoons flour

1 tablespoon ketchup

3/4 cup beef broth

Boil potatoes until tender.  Drain and mash.  Mix in butter, 1/4 cup shredded cheddar, splash of milk, season with garlic salt and pepper to taste.

Cook onion and ground beef in a skillet until browned.  Drain and add flour and cook for 1 minute.  Add ketchup, beef broth and 1 cup frozen veggies.  Bring to a boil, then reduce to simmer and cook for 5 minutes.

Spread ground beef in the bottom of a casserole dish or pie plate.  Top with mashed potatoes.   Sprinkle remaining cheese over potatoes.  

Bake for 20 minutes at 375º