Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot, cook until tender (about 20 minutes)
Prepare the broth. 500ml water and 1 stock cube bring it to boil. And set a side.
Sauté vegetables: Melt 4 tablespoons of the butter in a large sauté pan on med heat. Add the chopped onions and cook until tender. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions
Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
Mash the cooked potatoes with 4 tbsp of butter and season with salt and pepper
Layer the meat mixture follow by mashed potatoes in a casserole Bake in oven at 200°C , about 30 minutes or until the potatoes is slightly brown