Servings: about 6

4 potatoes 4 potatoes
3 Tbs butter 3 Tbs butter
¼ tsp salt and a pinch of pepper ¼ tsp salt and a pinch of pepper
½ cup whole milk or cream ½ cup whole milk or cream
1 cup grated old cheddar cheese ( or ⅔ cheddar and ⅓ Parmesan cheese) 1 cup grated old cheddar cheese ( or ⅔ cheddar and ⅓ Parmesan cheese)
 
3 Tbs olive or avocado oil 3 Tbs olive or avocado oil
1 lb. ground beef 1 lb. ground beef
1 medium onion finely chopped 1 medium onion finely chopped
1 tsp salt 1 tsp salt
1 large or 2 medium carrots grated on largest grater 1 large or 2 medium carrots grated on largest grater
2 cloves garlic 2 cloves garlic
3 Tbs tomato paste or salsa or similar or ketchup 3 Tbs tomato paste or salsa or similar or ketchup
2 cups chicken broth 2 cups chicken broth
2 Tbs flour 2 Tbs flour

Peel and boil potatoes for about 20 minutes. Cook the ground beef mixture while waiting.
Add oil to a pan and cook hamburger on medium until pink is pretty well gone. Stir often. Add onion and salt. Add carrot. Continue cooking and stirring for about 5 minutes. Crush the garlic cloves and add.
Add tomato and Worcestershire sauce. Stir well. Add chicken broth. Then let simmer for 5 minutes with lid off. Add flour and stir and continue to simmer until mixture has thickened.
Spoon into a long casserole dish. Use one that is large enough to not fill ground beef more then half way.
Mashed the potatoes well and add salt and pepper, butter, milk, and cheese. Stir well with spatula until thoroughly smooth. Spoon the potatoes over top of the ground beef and sprinkle with parsley flakes.
Bake at 350°F for about 25 minutes until potatoes are lightly browned and hot ground beef mixture is bubbling through around the edges. Let pie sit for 5 minutes before serving.