Shepherds Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 2 tablespoon butter
• 1 tablespoon finely chopped onion
• 1 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 3 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 1 cup beef broth
• 1 tbsp worstershire sauce
• paprika

Directions

1. 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 shredded cheese. Season with salt and pepper to taste; 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. Preheat oven to 375 degrees.
3. Cook ground beef and onion cook until meat is browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup, worstershire  and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. 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 paprika.
5. Bake in the preheated oven for 20 minutes, or until golden brown.