Pub Grub {At Home}

Preheat the broiler and put a rack in the middle of the oven. Arrange individual casseroles or a large casserole dish on a baking sheet and set near the stove. (Very important, the dish will bubble over in oven!) Put the potatoes in a medium pot and cover with water. Add the bay leaf and crushed garlic clove to water. Bring to a boil, over high heat, then salt the water and cook until the potatoes and are tender, 15 minutes or so. Drain and return the potatoes to the hot pot. Add the milk, chives, butter, salt and pepper, to taste, and mash to desired consistency. Stir in 1 cup of the cheese.

Meanwhile, heat a Dutch oven or large skillet over high heat with extra-virgin olive oil (4 turns of the pan). Add the mushrooms, and the rosemary leaves and cook for 10 minutes. Stir in the carrot and onion and season liberally with salt and pepper, to taste. Cook for 5 minutes more, then stir in the garlic and the kale. Cook until the kale wilts, about 2 minutes. Stir in the Worcestershire sauce and the stock and bring to a boil. In a small skillet, over low heat, melt the butter, whisk in the flour and cook for 1 minute, then stir it into the sauce to thicken. Transfer the vegetable mixture to the individual dishes or large casserole. Top with the mashed potatoes, sprinkle with the remaining cheese, and brown under the broiler for 2 to 3 minutes. Remove from the oven and serve.