Shepherd's pie (or english cottage pie)

[JaCK2U2]

1 lb ground beef (I ground a chuck - was actually closer to 1.5 lbs)
1 onion - diced
3 carrots - diced (I bought a pkg. of shredded carrot at Wally World)
2 TB al purpose flour
1/2 tsp ground cinnamon
1 TB Italian seasoning
1 TB dried parsley
15 cups beef broth
1 TB tomato paste
salt and pepper to taste

4 potatos
1/4 cup butter
1 cup milk
S&P to taste
1/4 lb. cheddar cheese

Preheat oven to 400

Saute meat about 1 minute over medium heat. Add oion and carrot and cook until meat is no longer pink, and onions start to turn brown. Stir in flour, cinnamon,herbs and parsley.
In a small bowl, combine the broth and tom. paste, then add it to the beef mixture. Add S&P to taste, then lower heat and simmer about 15 mintes. Stir now and then. Wait for the liquid to be absorbed. Spoon mixture into 9 inch pie plate.

Boil potatoes for about 15 minutes or until potatoes are tender. Drain and mash untilsmooth. Add butter and then milk. Whip'til fluffy - S&P to taste. Spread on top of beef mixture. Sprinkle with grated cheese.

Bake for 25 minutes, or top is browned and cheese is bubbly.

I added corn, some bell pepper and chopped celery. A little extra meat and cheese, which is why I ended up using a 13 x 9 pan. A lot of room for variety with this.

[OSD]

Copied and saved. Thanks.

[Papa Tom]

Sounds good Thanks but I question the amount of beef broth 15 cups sounds like a lot just a cup short of a gallon.

[JamesB]

Thx.

[JaCK2U2]

Good eye Tom -- the amount should be 1.5 cups!!!!!