(Makes 6 Servings: 2 Quart Casserole)
- 4 large potatoes, peeled and cubed
- 1 tablespoon butter
- 1 tablespoon finelly chopped onion
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon ketchup
- 5 carrots, chopped
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 pound White Oak grass-fed ground beef
- 2 tablespoons all-purpose flour
- 3/4 cup beef broth
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.
Bring a large pot of salted water to a boil, adding carrots and cooking until tender but still firm, about 15 minutes. Drain, mash (or dice) and set aside. Preheat oven to 375º.
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.
Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Next, spread a layer of mashed/diced carrots. Top with mashed potatoes and the remaining cheddar cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.