Shepherd's Pie VI Recipe

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 finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.

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. Preheat oven to 375 degrees F (190 degrees C.)

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.

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.

Bake in the preheated oven for 20 minutes or until golden brown.