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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
4 whole(s) potatoes peeled and cubed |
1 tablespoon(s) butter |
1 tablespoon(s) onion finely chopped |
1/4 cup(s) cheddar cheese shredded |
salt and pepper |
5 whole(s) carrots chopped |
1 tablespoon(s) vegetable oil |
1 onion chopped |
1 pound(s) lean ground beef |
2 tablespoon(s) all-purpose flour |
1 tablespoon(s) ketchup |
3/4 cup(s) beef broth |
1/4 cup(s) cheddar cheese shredded |
Directions:
1. Directions
2. 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.
3. 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.)
4. 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.
5. 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.
6. Bake in the preheated oven for 20 minutes, or until golden brown.
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