Ingredients

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2 tablespoons olive oil

1 cup chopped yellow onion

1 lb. 90% lean ground beef

2 teaspoons dried parsley leaves

2 teaspoons dried Italian seasoning (Replaces Rosemary/Thyme)

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon Worcestershire sauce

2 garlic cloves, minced

2 tablespoons all purpose flour

2 tablespoons tomato paste

1 cup beef broth

1 can corn, drained

1 can green beans, drained

1 ½ - 2 lb. russet potatoes (about 2 large potatoes peeled and cut into 1 inch cubes)

¼ cup shredded Parmesan cheese

8 tablespoons unsalted butter (1 stick)

⅓ cup half & half

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon ground black pepper

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If you choose to not prepare the potatoes from scratch you can also use 2 cups of instant mashed potatoes

Instructions

1. Preheat & Boil Potatoes: Preheat oven to 400 degrees F. Place the peeled and cubed potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil, then reduce to a simmer. Cook until potatoes are fork-tender, about 10-15 minutes.

2. Sauté Aromatics: While potatoes boil, add the olive oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

3. Brown Beef & Season: Add the ground beef (or lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, Italian seasoning, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

4. Add Flavor Base: Add the Worcestershire sauce and minced garlic. Stir to combine. Cook for 1 minute until fragrant. Add the flour and tomato paste. Stir continually until well incorporated and no clumps of tomato paste remain.

5. Add Liquids & Canned Veggies: Add the beef broth, drained corn, and drained green beans. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally to let the sauce thicken. (Since canned vegetables are softer than frozen, be gentle when stirring). Set meat mixture aside.

6. Mash Potatoes: Drain the potatoes in a colander. Return the potatoes to the hot pot. Let them rest in the hot pot for 1 minute to evaporate remaining liquid. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until smooth and creamy.

7. Add Cheese: Add the Parmesan cheese to the mashed potatoes. Stir until well combined.

8. Assemble & Bake: Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer to seal in the filling.

9. Bake: If the baking dish looks very full, place it on a rimmed baking sheet to catch drips. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving to let the filling set.