Black Labrador Shepherds Pie

Nicoleg's Note:

This recipe was posted years ago in the Houston Post. Very delicious! I end up using a little less of the beef base since it seems a little to salty and I cook the carrots in the microwave.

• Total Time: 50 mins
• Prep Time: 0 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 2 lbs ground chuck
• 2⁄3; cup chopped yellow onion
• ½ cup chopped celery
• 2 garlic cloves , minced
• 2 lbs potatoes , peeled
• 4 tablespoons butter
• 2 carrots , sliced
• 2 ounces about 2 1/2 tbsp. beef base
• 1 cup warm water
• 2 tablespoons flour
• 1 cup shredded cheddar cheese

Directions:

1. Saute beef, onion, celery and garlic in a large pan until well done, strain off fat.
2. Boil potatoes until fork tender, drain and mash with butter.
3. Blanch carrots and add to beef mixture.
4. Make a gravy in a small sauce pan with beef base and water, whisk in enough flour to thicken, about 2 tablespoons.
5. When gravy comes to a boil, add to beef carrot mixture, reduce heat and simmer for 5 minutes.
6. Spoon mixture into a 2 quart casserole dish. Spoon potatoes on top. Bake for 20 minutes at 350 degrees. Top with cheese and let set until cheese melts about 5 minutes.