Ingredients:
2 Tablespoons of olive oil
2 pounds of lean ground beef or lamb
1 large white onion
​2 large carrots
1 cup low-sodium beef broth
6 oz of tomato paste
1 Tablespoon Worcestershire sauce
1 cup frozen baby peas
1 cup frozen corn
Salt & Pepper to taste*
2 pounds russet potatoes
4 Tablespoons of salted butter
1/2 cup milk **
​8 oz of sharp cheddar cheese

Untensils:
large skillet
cutting board
2 knives
wooden spoon
large pot
measuring spoons
measuring cups
potato masher
baking dish - 10.5"

Directions for Proceeding:

1. Preheat the oven to 350 degrees.
2.  Dice the onions and carrots.
3.  Heat the oil in a large skillet over medium heat.  Add meat to skillet, break lumps and cook until brown, about 7 minutes. 
4.  Add the onions and carrots to the browned meat and cook for another 3 minutes.
5.  Add beef broth and bring to boil over medium-high heat stirring well.
6.  Lower burner to medium, stir in tomato paste and Worcestershire, stir until well combined and mixture begins to thicken.
7.  Add the peas and corn, stirring until well combined.
8.  Add salt and pepper to taste*.  Remove from heat and put in baking dish.
9.  Peel potatoes and cut into 1-inch pieces.
10. Add potatoes to the large pot and cover with water.
11. Boil over high heat until potatoes are fork tender, about 20 minutes.
12. Drain well and add butter, milk and HALF of the cheese.
13. Mash until desired consistency.  Salt and Pepper to taste.*
14. Spread the potatoes over the meat and sprinkle the remaining half of the cheese on top of the potatoes.  Place dish on a baking sheet to catch any dripping and Bake for 30-40 minutes, until potatoes are golden brown.

* We add only a small amounts ~1/4 teaspoon of salt and pepper, but you should taste it and adjust to your preference.
** Lo-fat or full fat milk works

Cook #1
1.  Steps 1-4
​2.  Steps 5-6
3.  Steps 7-8 

Cook #2
1.  Steps 9 - 11
2.  Steps 12 - 13
3.  Step 14