6 large potatoes, peeled and cubed
1 tablespoon butter
1 finely chopped onion
2 cups chopped celery
1 red pepper, chopped
2 cups peas
salt and pepper to taste
8-10 carrots, chopped
1 tablespoon vegetable oil
1 pound lean ground beef
1 teaspoon crushed fennel, optional
4 tablespoons all-purpose flour
2 tablespoon ketchup
1 tablespoon worstershire sauce
1 1/2 cups beef broth or Bragg's Amino Liquid
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. Season with salt and pepper to taste; set aside.
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.
In a large frying pan add onion and red pepper and cook until clear. Add ground beef, fennel and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 9 x 13 casserole dish. Next, spread a layer of mashed carrots, then peas and top with the mashed potato mixture and sprinkle with paprika.
Bake in the preheated oven for 30 minutes, or until golden brown.