Shepard's Pie

1 (22 oz) pkg frozen mashed potatoes (can make fresh if desired)

1 lb ground beef

1 onion, chopped

1 can carrots, drained

1 can green beans, drained

2 tbls flour

2 tsp salt, divided

1/2 tsp pepper, divided

1 cup beef broth

1/2 cup shredded Cheddar cheese

Garnish with chopped fresh parsley (opt)

Preheat oven to 350 degrees. Cook potatoes according to package directions, set aside. Brown beef and onion in large skillet over medium-high heat until done; drain and return to skillet. Add carrots, flour, 1 tsp salt, 1/4 tsp pepper, and broth. Cook, stirring constantly, 3 minutes or until slightly thickened. Spoon mixture into lightly greased 11x7 inch baking dish. Prepare potatoes according to package directions if using frozen; or prepare fresh potatoes as usual. Season with remaining salt and pepper. Spoon potatoes over beef mixture. Bake for 25 minutes. Remove from oven and sprinkle with cheese; bake 5 more minutes. Garnish if desired.

To Freeze: Have frozen potatoes on hand or prepare fresh mashed the day of serving. Prepare beef mixture up the baking portion, but do not bake. Cool beef mixture and spoon into gallon size baggie; Seal, removing all air, and freeze. Package shredded cheese in quart size baggie and include package with potatoes and beef mixture.

To Serve: Thaw beef mixture 24 hours before baking. Have potatoes on hand, but do not thaw ahead of time if using frozen. Pour beef mixture into baking dish and top with potatoes as directed. Bake and add cheese as directed.