Black Labrador Shepherds Pie

Submitted by Nicoleg

"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."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 6

ingredients

• 907.18 g ground chuck
• 157.80 ml chopped yellow onion
• 118.29 ml chopped celery
• 2 garlic cloves, minced
• 907.18 g potatoes, peeled
• 59.16 ml butter
• 2 carrots, sliced
• 56.69 g about 2 1/2 tbsp. beef base
• 236.59 ml warm water
• 29.58 ml flour
• 236.59 ml 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.