SHEPHERD'S PIE

* 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

* 1/2 bag of frozen mixed veggies (about 2 cups)

* 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

Cooking 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. 

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 vegetables. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.

Freezing Directions:

* Cover with plastic wrap, then foil. Freeze for up to 3 months.

Reheating Directions:

* Thaw in fridge overnight, then bake at 375 degrees F for 20 minutes, or until golden brown.

* Serves 6

* Altered/Improved on from an allrecipes.com recipe