English Cottage Pie

1 pound ground beef
3 carrots, diced
1 onion, diced
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 1/2 cups beef broth
2 tablespoons ketchup
salt and pepper to taste
1 9-inch deep pie crust

4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
salt and pepper to taste

1/4 pound shredded Cheddar cheese

Preheat oven to 400 degrees F
Meat Filling:
Place a large skillet over medium heat. Crumble in ground beef and sauté 1 minute.
Add onion and carrot, then continue to sauté until meat is no longer pink and onion begins to brown, about 5 minutes.
Mix in flour, cinnamon, mixed herbs, and parsley.
3. In a small bowl, combine beef broth and ketchup. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie crust.

Potato Topping:
Place diced potatoes in a medium saucepan. Cover with water and place over high heat.
Allow to come to a boil. Boil for 25 minutes, or until potatoes are tender. Drain.
Mash potatoes until smooth, then add butter, milk, and cheese. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling.

Bake in preheated oven for 25 minutes, until top is browned.