Shepherd's Pie

4 large potatoes, peeled and cubed
1 tablespoon butter or margarine
1 tablespoon finely chopped onion
1/4 cup shredded cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1/2 onion, chopped
1 pound lean ground beef
2 tablespoons flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded cheddar cheese

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, 1 tablespoon 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.
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 oven for 20 minutes, or until golden brown.
(You can also add a can of creamed corn and/or cooked peas, if desired!)

Shepherd's Pie