Photographers Guide to the Great Smoky Mountains

English Shepherd's Pie



  • 4 large Potatoes, pealed and cubed
  • 1 tablespoon of Butter
  • 1 large Onion chopped (with 1 tablespoon finely chopped)
  • ¼ 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
  • ¾ cup Beef Broth
  • ¼ 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.
  6. Bake in the preheated oven for 20 minutes, or until golden brown.
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Shepherd's Pie
Nutrition Facts
Servings: 6
Amount per serving:
Calories: 348
Total Fat: 27 g
  Saturated Fat: 10 g
  Monounsaturated Fat: 8 g
  Polyunsaturated Fat: 2 g
  Trans Fat: 1 g
Cholesterol: 73 mg
Sodium: 272 mg
Potassium: 358 mg
Total Carbohydrate: 7 g
  Dietary Fiber: 2 g
  Sugars: 3 g
Protein: 16 g
Vitamin A: 173%
Vitamin C: 5%
Calcium: 11%
Iron: 11%
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