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English Shepherd's Pie


4 large Potatoes, pealed and cubed
1 tablespoon of Butter
1 large Onion chopped (with 1 tablespoon finely chopped)
1/4 cup shredded Cheddar Cheese
Salt and Pepper to taste
5 Carrots, chopped
1 tablespoon Vegetable Oil
1 pound lean Ground Beef
2 tablespoons All Purpose Flour
1 tablespoon Ketchup
3/4 cup Beef Broth
1/4 cup shredded Cheddar Cheese


  1. Peel potatoes. 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, 1 tablespoon finely chopped onion, and 1/4 cup of shredded Cheddar cheese. Season with salt and pepper to taste and set aside.
  2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm (about 15 minutes). Drain, mash and set aside.
  3. Preheat oven to 375 degrees F.
  4. 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 and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
  5. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
    Bake in the preheated oven for 20 minutes, or until golden brown.
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 348
% Daily Value *
Total Fat 27 g 41 %
Saturated Fat 10 g 52 %
Monounsaturated Fat 8 g
Polyunsaturated Fat 2 g
Trans Fat 1 g
Cholesterol 73 mg 24 %
Sodium 272 mg 11 %
Potassium 358 mg 10 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 2 g 6 %
Sugars 3 g
Protein 16 g 31 %
Vitamin A 173 %
Vitamin C 5 %
Calcium 11 %
Iron 11 %