What you will need:
1 tbsp of oil
1/2 onion, chopped
3 medium carrots, peeled and chopped
1lb ground beef
2 tbsp ketchup
2 good shakes of worcestershire sauce
2 cups beef stock
5 medium sized potatoes, peeled and cut into chunks
5 medium sized sweet potatoes, peeled and cut into chunks
Handful of frozen peas, optional
3 tbsp butter
3 tbsp milk
1/2 cup of sharp white cheddar, grated
1/2 cup of extra sharp (orange) cheddar, grated
What you will do:
Heat the oil in a medium saucepan and add the onions and carrots and cook until soft, about 3 minutes. Once vegetables are soft, turn up the heat to medium high and add the ground beef, cook until brown.
Next you will add the ketchup and worcestershire sauce and continue to cook on medium high. Now pour in the beef stock and bring to boil. Once boiling reduce heat to medium low and allow to simmer for 20 minutes covered followed by 20 minutes uncovered. If you are adding frozen peas, throw them in during the last 10 minutes of simmering.
preheat oven to 350f.
Boil the potatoes/sweet potatoes in salted water for 15 minutes, or until tender. Drain the potatoes and then gently separate the white potatoes from the sweet potatoes into two small mixing bowls. Next you will add 1.5 tablespoon of butter and 1.5 tablespoon of milk to each bowl, along with the "orange" cheese to the sweet potatoes and the "white" cheese to the regular potatoes. Smash and whip each bowl of potatoes until fluffy! Set aside.
Divide the ground beef mixture into 6 oven proof dishes (I used deep dish mini pie pans) or one 9in pie plate and top with the mashed potatoes. Smooth the top of potatoes and top with salt and pepper.
Bake for 20-25 minutes in small, individual pans, or 25-30 minutes for one, big pie pan, or until the top(s) start to brown and pie starts to bubble around the edges.
Once bubbling you can move to broil and allow top to crisp up.
Remove from oven and allow pie to sit for 5 minutes before serving.