350g (12 ounces) organic carrots
350g (12 ounces) or organic Desiree King Edward potatoes
1 teaspoon salt
25g (1oz) butter
1 large Spanish onion, peeled and thinly sliced wedges
125g (5oz) organic full-flavored cheeses such as Cheddar, Edam or Gouda or Lancashire

1st Use a potato peeler to peel the carrots skins as thin as possible, then cut them into small pieces. Peel the potatoes and cut them into large pieces. The vegetables together in a cold, salt water and frying pan to a boil. Cook for 10-15 minutes or until the carrots and potatoes are very tender. Well let drain, then return the pot and cover with a lid or tea towel for 5 minutes. This allows excess moisture to dry.
2nd While the carrots and potatoes cook, heat melting the butter in a large pan and cook the onion over medium heat until they are soft and golden brown.
3rd Mash the carrots with potatoes and cheese leaving the skins rather mottled and rough. Taste for seasoning then add a little extra salt if necessary and plenty of freshly ground black pepper. Serve the broth with a spoonful of caramelized onions on top.

Top Tip: Try replacing the potatoes with the same quantity of parsnips.

    * Use the mash to your favorites Shepherds pie mix up.