1 lb. ground beef or ground lamb
1 lg. carrots, cubed very sm.
1 onion, cubed very sm.
Salt and pepper to taste
1/2 c. frozen peas (optional)
1/2 lb. grated Monterey Jack cheese
2 beef bouillon cubes
1/2 c. water
2 tbsp. flour
Mashed potatoes

Brown meat. Put in vegetables, except peas, cook until reasonably tender. Sprinkle meat with flour, stir until meat is covered. Dissolve bouillon in hot water, pour hot water in slowly, stir until thickened. Remove from heat, stir in peas. Put in 1 1/2 quart dish.

Boil 4 or 5 potatoes, mash. Add milk, butter, salt and pepper. Put potatoes over meat mix, cover with cheese. Bake at 375°F for 20 to 25 minutes until cheese melts.