Amy'S Shepherd'S Pie

• 1/4 cup butter or 1/4 cup olive oil
• 1 onion, chopped
• 1 lb peeled and sliced carrot (can do less if you like)
• 2 tablespoons flour
• 4 cups beef broth
• 1 cup tomato sauce
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon oregano
• 1 1/2 1 1/2 lbs ground beef or 1 1/2 lbs ground venison
• 4 cups mashed potatoes

1. Melt butter/ heat up oil in large stockpot or sauce pan (depending on how large a recipe you are making) and saute onions and carrots until tender.
2. Stir in flour and cook one minute.
3. Gradually add beef broth and bring to a boil stir constantly.
4. Add the rest of the ingredients, tomato sauce, worcestershire, oregano and ground meat.
5. Cover pan and reduce heat and simmer for 15 minutes or so.
6. At this point it is ready to freeze in freezer bags after cooling if you like. I like to freeze my mashed potatoes in freezer bags and then thaw both overnight in fridge and then assemble.
7. I like to serve it to my family at this point with Perfect Mashed Potatoes on the side as that is how my kids like this.
8. However, you can also pour into a sprayed baking dish (8x8 if one recipe), top with Perfect Mashed Potatoes and bake at 400 for 20-30 minutes until heated through.

butter, onion, carrot, flour, beef broth, tomato sauce, worcestershire sauce, oregano, ground beef, potatoes

Taken from www.food.com/recipe/amys-shepherds-pie-347686 (may not work)