Cheddar-Topped Shepherd's Pie

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

2 pounds baking potatoes (about 4), peeled and thinly sliced

Coarse salt and ground pepper

1 tablespoon vegetable oil

6 medium carrots, halved lengthwise, quartered if large, and thinly sliced

6 celery stalks, thinly sliced

1 large onion, chopped

½ teaspoons dried thyme

¼ cup all-purpose flour

¼ cup tomato paste

2 pounds ground beef chuck

1 cup whole milk

1 ½ cups shredded sharp white cheddar (6 ounces)

Note: Ingredients may have been altered from the original.

Directions at marthastewart.com

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