Step 1

In a large skillet, brown the ground beef until no longer pink; then add the onions, carrots, celery and garlic.

Step 2

Preheat oven to 350 degrees F.

Step 3

Allow the vegetables to soften for 2-3 minutes; then add the remaining ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes.

Step 4

Remove the thyme and bay leaves and place the meat mixture in an oven safe casserole dish (I used 13x9); then top with prepared mashed potatoes.

Step 5

Bake for 30 minutes until golden brown.

Step 6

Add the potatoes to a large pot and fill with cold water. Bring to a boil and allow to cook until the potatoes have softened; approximately 20 minutes.

Step 7

Drain the potatoes, put them back in the pot and add the milk, butter, cheese and nutmeg. Mash with an electric mixer to get a creamy mashed potato or a hand masher for a chunkier version.