Shepherd'S Pie - cooking recipe

Ingredients

FILLING
1 tablespoon vegetable oil
1 cup chopped onion (1/4-inch to 1/2-inch pieces)
1/2 cup chopped celery (1/4-inch to 1/2-inch cubes)
1/2 cup chopped carrot (1/4-inch to 1/2-inch pieces)
1 cup chopped rutabagas (1/4-inch to 1/2-inch cubes) or 1 cup turnip (1/4-inch to 1/2-inch cubes)
1 lb lean ground beef
1 teaspoon chopped garlic
1 pinch cayenne
2 teaspoons chopped fresh thyme (or 1 tsp dried)
1 tablespoon flour
1 1/2 cups beef broth
1 cup diced canned tomato with juice
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon tomato paste
1 bay leaf
TOPPING
1 1/2 lbs yukon gold potatoes
1/4 cup butter or 1/4 cup margarine
1/4 cup milk

Preparation

FILLING: Heat oil in a skillet over medium heat; add vegetables & saute until softened, about 4 minutes.
Crumble beef & add to mixture along with garlic, cayenne, thyme and salt & pepper to taste; saute until beef loses its pinkness, about 3 minutes, then drain off excess fat.
Stir in flour & remaining ingredients for the filling; bring to a boil, reduce heat & simmer for 30 to 35 minutes or until the sauce has thickened to the consistency that you prefer.
TOPPING: Cook potatoes in boiling salted water until tender, about 20 minutes; drain well, return to pot & dry off on turned-off burner.
Mash with butter & milk; stir in freshly ground pepper.
ASSEMBLY: Spoon beef mixture into a medium sized baking dish & top with potato mixture.
Bake for 20 to 25 minutes in a preheated 375F oven or until mixture is bubbling.