1 lb. lean ground beef
1 tbsp. oil
1/2 c. chopped onion
1/2 c. chopped celery
1 (10 1/2 oz.) can cream of mushroom soup
1/2 milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper
4 lg. baking potatoes, peeled and sliced

Brown beef in skillet over medium heat in oil until brown. Add onion and celery, heat 5 minutes longer. Stir in mushroom soup, milk, Worcestershire sauce, salt and pepper. Remove from heat. Place a layer of potatoes in bottom of 2 quart baking dish. Cover with meat mixture and add another layer of potatoes. Cover and bake in oven for 1 hour or until potatoes are tender when pierced with fork.