What's for Dinner?

Shepherd's Pie

INGREDIENTS:"This Shepherd's Pie is a layered casserole of beef, carrots, and potato."

4 large potatoes, peeled and cubed 1 tablespoon butter 1 tablespoon finely chopped onion 1/4 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 3/4 cup beef broth 1/4 cup shredded Cheddar cheese

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 1/4 cup 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 F (190 degrees C.)
3.	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.
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 remaining shredded cheese.
5.	Bake in the preheated oven for 20 minutes, or until golden brown.

I think this is what I will be cooking for dinner. Now I can sneak in some carrots and vegetables into Sherrill's "meat and potatoes".