There is easy, then there's this. I remember eating Paté Chinois at school for lunch, watching the snow fall outside, debating whether to hurry and finish so I could play, or slowly savour every last bite, letting the different textures play on my tongue. I think one of my grandmothers also made this a few times. This recipe is for all you "Meat and Potatoes" types.
Fry beef with celery, onion and garlic, until meat is brown. Drain off fat. Add salt, pepper and soup. Pour into baking dish. Mix butter with potatoes, and spread over meat mixture, brush with melted butter. Bake at 350º F for 30 to 35 minutes. This boils a bit, so leave enough room at the top of the pan for boilover.