Mini Shepherds Pie

Sorry no picture!

Ingredients

• 1-1/4 large potatoes, peeled and cubed
• 1 teaspoon butter
• 1 teaspoon finely chopped onion
• 1 tablespoon and 1 teaspoon shredded Cheddar cheese
• salt and pepper to taste
• 1-3/4 carrots, chopped
• 1 teaspoon vegetable oil
• 3/8 onion, chopped
• 5 ounces lean ground beef
• 2 teaspoons all-purpose flour
• 1 teaspoon ketchup
• 1/4 cup beef broth
• 1 tablespoon and 1 teaspoon shredded Cheddar cheese

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 350 degrees F
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 pie. 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.