Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions & corrot and cook until tender for 10 minutes.

Add to chicken the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

Preheat oven to 200c. Spread the beef, onions, and vegetables in an even layer in a large baking dish for 30min.