Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
5 large potatoescelerybaby carrots1 small white onionmilkbutterbeef roastbeef broth bouilloncolby cheesefloursaltwater
Oven on 350. Place beef in a crock pot with 1 cup of water and 2 beef bouillon cubes on High. Chop small white onion up and put in crock pot. Check on crock pot 4 hrs later. If meat is tender then tear meat apart, save juice.
Add flour to thicken juice as needed. (I do this in the crock pot with a whisk) Peel and boil potatoes in a pot on the stove. When potatoes are tender, drain. Mash potatoes with milk and butter, little salt.
Meanwhile, chop carrots and celery and saute on low, stir frequently, in a pan with juice from crock pot. When carrots and celery are tender, Mix with meat and thickened juice.
Put meat and vegetable mixture in bottom of a glass pan. Spread mashed potatoes on top. Spread shredded cheese on top of mashed potatoes. Bake until cheese is melted. About 25 min.
Serving Size: makes 10 servings
Add flour to thicken juice as needed. (I do this in the crock pot with a whisk) Peel and boil potatoes in a pot on the stove. When potatoes are tender, drain. Mash potatoes with milk and butter, little salt.
Meanwhile, chop carrots and celery and saute on low, stir frequently, in a pan with juice from crock pot. When carrots and celery are tender, Mix with meat and thickened juice.
Put meat and vegetable mixture in bottom of a glass pan. Spread mashed potatoes on top. Spread shredded cheese on top of mashed potatoes. Bake until cheese is melted. About 25 min.
Serving Size: makes 10 servings
Nutritional Info Amount Per Serving
- Calories: 485.7
- Total Fat: 26.4 g
- Cholesterol: 136.6 mg
- Sodium: 375.5 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.0 g
- Protein: 42.0 g
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