Shepherd's Pie.

Mmmm, this was good! I have been trying to spice things up a bit and make something new a couple times a week. This one was a keeper. I changed it up a bit, if you want the original recipe click on the name of the recipe below.

Shepherds Pie

INGREDIENTS
2 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1/2 c. celery
1 pound lean ground beef
2 tablespoons all-purpose flour
4 tablespoons ketchup
dash of Worcestershire sauce
3/4 cup beef broth
1/4 cup shredded Cheddar cheese

DIRECTIONS
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. (Note from Susan: I spiced up the potatoes a bit more. Added milk, some sour cream, garlic powder...)
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.)
Heat oil in a large frying pan. Add onion and celery 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 carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.

I served it with brown gravy, it was delish! Great leftovers, too.