Shepherd's Pie

(Makes 6 Servings: 2 Quart Casserole)

Ingredients

4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finelly chopped onion
1/2 cup shredded cheddar cheese
Salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 lb Jubilee Farm grassfed ground beef
2 tablespoons all-purpose flour
1/2 cup beef broth
1 tablespoon ketchup
1 tablespoon of worcestershire sauce
1/4 tsp ground garlic

Instructions

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, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside. 

Bring a large pot of salted water to a boil, adding carrots and cooking until tender but still firm, about 15 minutes. Drain, mash (or dice) and set aside. Preheat oven to 375º.

Heat oil in a large frying pan. Add onion 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, worcestershire, ground garlic, and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Next, spread a layer of mashed/diced carrots. Top with mashed potatoes and the remaining cheddar cheese.

Bake in the preheated oven for 20 minutes, or until golden brown.