Shepherd’s Pie

Ingredients:

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• salt and pepper to taste
• 5 carrots, chopped
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef or lamb
• 1 bag of frozen peas
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 2 tablespoon Worcestershire sauce
• ¾ cup beef broth

Instructions:

Step One: 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

Step Two: 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

Step Three: 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, Worcestershire sauce and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes

Step Four: Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Spread a thin layer of frozen peas on top. Next, spread a layer of mashed carrots. Top with the mashed potato mixture