Boil a large pot of water on high.

Peel some white potatoes and cut them into halves. Place them into the pot. (The amount of potatoes used depends on the amount of people being cooked for.)

Cover with a pot lid and when the water is completely boiled turn the temperature down to medium to let the potatoes cook slowly.

Brown 1 lb of lean ground beef, add some Worcestershire Sauce (Lea & Perrins), and when fully browned drain excess fat.

Either while peeling the potatoes or browning the meat, steam some baby carrots in the microwave for 10 minutes or steam them on the stove until soft.

Take a medium/large casserole dish (depending on the amount of people being cooked for) and add the ground beef and steamed baby carrots into the bottom of the dish.

When the potates are fully cooked, strain, use butter, milk, salt, and pepper and mash them until you get them whipped nicely.

Add the mashed potatoes on top of the ground beef and baby carrots and smooth it out with a spatula or spoon to cover the dish evenly.

Then take some old cheddar cheese and cut into thin slices. Put the slices ontop of the potatoes and cover them fully.

Then add the dish to the top rack of the oven, and turn it onto broil.

Wait until the cheese has melted, then let the dish cool for 2-3 before serving.

Dish out and enjoy!