26-1/2 large potatoes, peeled and cubed
1/3 cup and 1 tablespoon and 1 teaspoon butter
1/3 cup and 1 tablespoon and 1 teaspoon finely chopped onion
1-2/3 cups shredded Cheddar cheese
salt and pepper to taste
33-1/2 carrots, chopped
1/3 cup and 1 tablespoon and 1 teaspoon vegetable oil

6-3/4 onion, chopped
6-3/4 pounds lean ground beef
3/4 cup and 1 tablespoon and 1 teaspoon all-purpose flour
1/3 cup and 1 tablespoon and 1 teaspoon ketchup
5 cups beef broth
1-2/3 cups shredded Cheddar cheese

26 -1/2 large potatoes, peeled and cubed 1/3 cup and 1 tablespoon and 1 teaspoon butter 1/3 cup and 1 tablespoon and 1 teaspoon finely chopped onion 1 -2/3 cups shredded Cheddar cheese 33 -1/2 carrots, chopped 1/3 cup and 1 tablespoon and 1 teaspoon vegetable oil 6 -3/4 onion, chopped 6 -3/4 pounds lean ground beef 3/4 cup and 1 tablespoon and 1 teaspoon all-purpose flour 1/3 cup and 1 tablespoon and 1 teaspoon ketchup 5 cup s beef broth 1 -2/3 cups shredded Cheddar cheese

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour 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.