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Preheat oven to 350°F (175°C).
Heat olive oil or butter in a skillet over medium heat. Cook ground beef and diced onions until browned. Drain excess fat.
In a bowl, mix the cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper.
In a greased baking dish, layer half of the potatoes, followed by the cooked beef mixture, then top with half the cheese. Repeat the layers.
Pour the soup mixture evenly over the casserole. Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes or until the potatoes are tender and the cheese is bubbly.
Garnish with parsley, chives, or green onions if desired.