1 lb. minced beef
1 onion, yellow
8 oz. carrots
4 potatoes
4 oz. strong Cheddar cheese
Stock cube
Salt and pepper

1. Dice carrots and onion and fry with beef until cooked, drain off excess fat. 2. Boil potatoes until cooked and then mash. Make stock. 3. In oval oven dish, place filling and pour over stock. 4. Make a layer of potatoes over the top and cover with grated cheese. Heat in oven until cooked; serve with green beans with sherry Trifle for dessert.