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1
In a large frying pan, heat olive oil over medium heat.
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2
Add the onions and simmer until translucent, about 5 minutes.
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3
Add the carrots and cook for another five minutes.
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4
Add the meat to the same pan with the onions and carrots and cook on medium heat until meat is no longer pink.
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5
Continue to break up the meat with your spoon.
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6
When meat if fully cooked, carefully spoon off any fat.
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7
Return pan back to stove top on medium heat and stir in the cinnamon, thyme and the flour (the flour will help thicken things up and make your gravy).
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8
Once all of the ingredients are coated in the flour, add the tomato paste and gradually add the beef broth.
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9
Simmer for 30 minutes which will make a nice thick gravy.
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10
While the meat is simmering, boil your potatoes in a pot of water until done.
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11
Depending on the size of the dice this will take between 10 and 20 minutes.
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12
When done drain the potatoes.
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13
Preheat oven to 400 F.
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14
In a large bowl, mash the potatoes and add the butter, milk and cheddar cheese.
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15
Season with salt and pepper to taste.
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16
In an 8x8 square or pie pan spread your meat mixture, top with the cheddar potatoes and spread evenly.
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17
Bake in a 400 F oven for 25-30 minutes until golden.
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18
Sprinkle with paprika and serve.
