Shepherd's Pie

I made this dish tonight for the family, all seemed to enjoy it :)

Ingredients:
serves: 4

6 medium Yukon potatoes, peeled, and diced.

2 tablespoons oil

1 large onion

3 large carrots cut into chunks

2 stalks of celery

6 cloves of garlic

Freshly ground pepper

1 1/2 tablespoon Worcestershire sauce

5 tablespoons butter

1/2 pound ground beef

2/3 cup milk or half-and-half

your favorite cheese to sprinkle on top.

Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.

Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the ground burgers and warm through, 5 minutes.

Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper and spoon over the casserole. Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.

This recipe came from the October issue of the foodnetwork magazine.