Cheddar-topped shepherd's pie

Love Martha Stewart and now we love Shepherd's pie. This was my first attempt at a shepherd's pie and it won't be my last. Jeremy was so excited to come home to a shepherd's pie and he is still raving about this recipe. Hope you enjoy it as much as we did!

{couresy of Martha Stewart}

2 lbs. potatoes, peeled and thinly sliced

1 tbsp. vegetable oil

6 medium carrots, halved lengthwise and thinly sliced

6 celery stalks, thinly sliced

1 large onion

1/2 tsp. dried thyme

1/4 cup flour

1/4 cup tomato paste

2 lbs. ground beef

1 cup milk

1 1/2 cups shredded cheese

Preheat oven to 450 degrees. Place potatoes in large saucepan and cover with 1 inch salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily piecered with the tip of a paring knife, 15-20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high. Add carrots, celery and onion and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add flour and tomato paste; cook, stirring 1 minute. Add beef; cook, stirring occasionally, until no longer pink, 6 - 8 minutes. Add 1 cup water; bring to a boil and simmer for 1 minute. Set beef filling aside.

Drain potatoes; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13 by 9 inch baking dish. Drop dallops of topping of filling; spread to edges with a spatula. Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes. Let stand 5 minutes before serving.