A good dash of Tabasco sauce or small amount of chopped up scotch bonnet pepper. (if you love pepper.
METHOD / DIRECTIONS:
Bring a large pot of salted water to a boil. Add potatoes and Carrots and cook until tender but still firm, about 15 minutes. Set aside carrots. Drain and mash the potatoes and Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Mash Carrots and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add ground beef and cook until well browned. Pour off excess fat, Add onion and cook until clear, then stir in flour and pepper 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.