Shepards Pie

4 large potatos, peeled and cubed 1 tbsp butter

1⁄4 cup shredded cheddar cheese Salt & pepper to taste

1 – 11⁄2 cup vegetables of your choice (carrot, peas, corn, spinach, celery etc) 1 tbsp vegetable oil

1 onion chopped

1 pound (500g) lean ground beef (mince)

2 tbsp plain flour

1 tbsp ketchup (tomato sauce)

3⁄4 cup beef broth/stock

1⁄4 cup shredded cheddar cheese

Bring a large pot of water to the boil, add potatoes and cook until tender but firm, about 15 minutes. Drain and mash, mix in butter and 1⁄4 cup cheese. Season with salt & pepper to taste then set aside.

Preheat oven to 375°F (190°C).

Heat oil in large pan, add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat and add flour, cook for 1 minute. Add ketchup, beef broth and vegetables. Bring to boil, reduce heat and simmer for 5 minutes.

Spread the ground beef in an even layer of a 2 quart (40 fl oz) casserole dish. Top with mashed potato and sprinkle with remaining cheese.

Bake in preheated oven for 20 minutes or until golden brown.