Shepherd's Pie

Modified from here.

Preheat oven to 375.

Bring a large pot of salted water to a boil. Peel and cube

4 large potatoes

and boil them for 13 minutes, reducing heat once the pot's returned to the boil.

Drain and mash with

2 T butter

1/2t salt

1 T finely chopped onion

1/4c shredded cheddar

q.s. pepper

and then set aside.

Boil more salted water, add

5 peeled and chopped carrots

and boil about 12 minutes. Drain, mash, and set aside.

Heat

1 T veg oil

in a large frying pan. Add

1 onion, chopped

and cook until transparent. Add

1 lb lean ground beef

and brown it. Pour off any excess fat. Stir in

2 T flour

and cook 1 minute. Add

1-2T ketchup

3/4 c beef broth

1/8-3/16c Worcestershire sauce

1/2t garlic powder

a little water, if needed.

Bring to a boil, reduce heat and simmer for 5 minutes to make a sort of gravy.

Spread

the ground beef

in an even layer on the bottom of a 2-3 quart casserole dish. Next, spread

about 1 c. frozen peas (optional)

the mashed carrots.

Top with

the mashed potato mixture

1/4 c shredded cheddar cheese.

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