If you don't have leftover mashed potatoes, peel and cube the potatoes and start them simmering in some salted water. Cook until just tender, then mash with some butter and milk and stir in salt and pepper. Err on the "more milk" side so you can easily spread them over the casserole.

While the potatoes are cooking, heat the oil in a deep skillet and cook the onion while you're mincing the garlic. Add the ground beef once the onion has softened a bit. Stir and break up the ground beef until browned. Drain any extra fat into a can to throw away (or feed your dogs or cats). Add the garlic, ketchup and Worcestershire. Cook a few minutes, then stir in the beef broth and flour. (You could also use cornstarch if that's all you have. Mix it into the broth first.) Add the wine (or use more water or broth) and simmer 15 minutes or so while you make the mashed potatoes.

Grease a dish. A 7x12" is perfect to me but you could make do with a 9x9 or a round pie dish or whatever. Put the ground beef mix into it. Scatter the peas and/or corn and/or carrots across the top. Peas and corn are my favorite but I use whatever I have around. Spread the mashed potatoes across the top and then sprinkle with the grated cheese.

Bake at 350 for 20-45 minutes. It's flexible. Just before serving move it up under the broiler and broil until you get a nice lightly browned topping, then serve.