Shepherd's Pie

We owe this recipe to Josh and Brittany Paulsen. It's very forgivable and though, time consuming, very yummy. The key is to do all the chopping during Wally's nap time and then the simmering while he's awake. Lately we haven't had any beef bullion around so I've just used water and lots of Worcester sauce. it still works quite well, especially if you let it simmer for a long, long time. Justin's at his first day of UW orientation today, so I'm excited to have this warm meal ready for him tonight.


Shepard’s Pie
4 medium-large potatoes
¼ cup shredded cheddar cheese (or however much you want)
½ pound ground beef (we use just a little bit because meat is expensive)
(and we used the meat from a pork roast when we made it for you so you can do that too)
2 Tablespoons flour
4 cups vegetables (we don’t always do 4 cups)(you can do a bag of frozen mixed
vegetables or fresh, whatever you want, we usually use green beans & carrots)
¾ cup beef broth (made with beef bullion cube)
2 Tablespoons ketchup

Cut up potatoes, cover with water, and boil on high heat. Cook until potatoes are very
tender (fork goes in easily). Drain & mash potatoes. Add milk, butter, salt, & pepper to
desired taste and consistency.

Brown meat in large nonstick skillet at medium heat. Stir in flour; cook for 1 minute.
Add vegetables, broth, and ketchup; cook for 5 mintues.

Spoon meat mixture into 8 inch square baking dish. Cover with mashed potatoes. Bake
18 min.; sprinkle with cheese. Bake an additional 2 min. or until cheese is melted.