Shepherd's Pie

So it's been a while since my last post.  It's not that I've stopped cooking, I've just been forgetting to take pictures.  Originally my goal was to take a picture of everything... but that's just not going to happen every time I cook.  So I'm going to start posting recipes sans pictures.  I'll add a picture later if I remember to take one... and the food looks appetizing (photographing food is HARD)!

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen corn
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound buffalo
• 2 tablespoons potato flour or tapioca flour (any GF flour will do)
• 1 tablespoon ketchup
• 3/4 cup chicken broth
• 1/4 cup shredded Cheddar cheese (or more, if you're feeling extra cheesy)

Directions

1. 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. * Just make your favorite mashed potatoes, this part DOES NOT need to be exact!
2. 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.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground buffalo and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and chicken broth. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground buffalo in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Then spread the corn and peas.  Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.