Ingredients 4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely chopped onion ¼ cup shredded Cheddar cheese salt and pepper to taste 5 carrots, chopped
1 tablespoon vegetable oil 1 onion, chopped 1 pound lean ground beef 2 tablespoons all-purpose flour 1 tablespoon ketchup ¾ cup beef broth ¼ cup shredded Cheddar cheese
Directions Heat a big saucepan of salted water till it boils. Add potatoes and simmer for about 15 minutes, or until they are firm but still tender.
After draining, mashing. Add 1/4 cup of shredded cheese, butter, and finely chopped onion. Add salt and pepper to taste and reserve.
Heat a big saucepan of salted water till it boils. Cook the carrots for about 15 minutes, or until they are soft but still firm. Mashed, drained, and placed aside. Set oven temperature to 375 F, or 190 C.
In a big frying pan, heat the oil. Add the onion and heat it through. When the ground beef is well browned, add it.
After removing any extra grease, add the flour and cook for one minute. Add the beef broth and ketchup. Bring to a boil, then simmer for five minutes on low heat.
Line the bottom of a 2-quart casserole dish with an even layer of ground meat. Spread a layer of mashed carrots on top next. Place the mashed potato mixture on top and then scatter the leftover cheese shreds.
Bake for 20 minutes, or until golden brown, in a preheated oven. Enjoy while hot!