2 lbs. white potatoes (peeled and sliced for boiling)
1/2 stick margarine
1/2 cup milk
2 lbs. ground beef
Salt and black pepper (to taste)
1 onion chopped
2 tsp. Worcestershire sauce
1 can cream of mushroom soup
1/2 cup frozen green peas
2 cups sharp shredded Cheddar cheese

Boil potatoes in salted water until tender, about 15 minutes. Drain potatoes and pour them into a bowl. Combine margarine and milk. Add the mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, brown ground beef in large skillet over medium high heat. Season meat with Worcestershire sauce, salt and pepper. Brown and crumble meat for seven (7) minutes. Add chopped onion to the meat. Cook for five (5) minutes, stirring frequently. Drain meat. Mix meat, cream of mushroom soup and peas in a bowl. Preheat oven to 375 degrees F. Fill a small rectangular casserole dish with meat mixture. Spoon potatoes over meat evenly. Top potatoes with shredded cheese and cook in oven for 30 minutes.