Shepherd's Pie*

• 4 large potatoes, peeled and cubed (or instant potatoes)
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped (or frozen carrots/peas/corn, thawed and drained)
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/4 cup worcestershire sauce
• 1 pound lean ground beef or leftover roast
• 1 tablespoon ketchup
• 1 cup water
• 1 packet of brown gravy
• 1/4 cup shredded Cheddar cheese
• paprika

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. Combine gravy and water, add to beef. Add ketchup and worchestershire sauce. 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 (or frozen vegetables). Top with the mashed potato mixture and sprinkle with remaining shredded cheese and paprika.
5. Cover and bake in the preheated oven for 15 minutes. Uncover and cook for 5 more minutes.

*recipe from allrecipes.com with my own alterations