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

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.