2 lb. potatoes, peeled, sliced and boiled*
4 tbsp. butter
2 lb. ground beef
1/4 lb. yellow onion, chopped
1/2 c. celery, chopped
2 pressed garlic cloves
2 oz. beef base**
1 c. water
2 tbsp. flour, approximately
2 carrots, peeled and sliced
4 oz. cheddar cheese, shredded

*You may substitute 6 cups instant mashed potatoes made relatively stiff and seasoned with butter, salt, black and white ground pepper and a bit of garlic powder.

**Beef base is a commercial product usually found in the soup and bouillon shelves. It is a paste.

Sauté beef, onion, celery and garlic until well done; drain fat. Make gravy with beef base and water in a large pan; whisk in enough flour to thicken. When gravy comes to a boil, add the beef mixture. Mash the boiled potatoes with the butter. Blanch carrots and add to beef mixture. Place beef mixture in a shallow 2 quart casserole pan and spoon mashed potatoes on top.

Bake 20 minutes at 350°F, top with cheese and let sit until cheese is melted.

Makes 6 to 8 servings.