Shepherd's Pie

Ingredients
4 large potatoes, peeled and cubed(used red potatoes)
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese(used 1/3cup)
salt and pepper to taste
5 carrots, chopped(used about 20-30 baby carrots)
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 (used 1/3 cup)
(4 dashes worchestershire)
1 can peas drained

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.

This was SO delicious!! It was my first time making it and it definitely won't be my last. It was very hearty and filling. I am pondering skipping the whole carrots step and just buying canned...It certainly would save a little time. Cayleigh gobbled down a very good portion and she isn't usually a fan of beef. Thanks allrecipes!