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
- 500g lean ground beef or lamb
- 2 tablespoons all-purpose flour
- 1 tablespoon ketchup
- ¾ cup beef broth
- ¼ cup shredded cheddar cheese
Method
- Gather all ingredients. Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion, and ¼ cup shredded cheddar cheese. Season with salt and pepper to taste. Set aside.
- In another pot of salted boiling water, cook the carrots until tender but still firm, about 15 minutes. Drain, mash, and set aside.
- Heat oil in a large frying pan over medium heat. Add the chopped onion and cook until translucent. Add the ground beef or lamb and cook until well-browned. Drain any excess fat. Stir in flour and cook for 1 minute. Add ketchup and beef broth, then bring to a boil. Reduce heat and simmer for 5 minutes.
- Spread the ground beef mixture evenly in the bottom of a 2-quart casserole dish. Add a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with the remaining ¼ cup shredded cheddar cheese.
- Bake in the preheated oven for 20 minutes or until golden brown. Serve hot and enjoy!