Prepare Meat Filling

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4 tablespoons olive oil

2 cup chopped yellow onion

2 lb. ground beef

4 teaspoons dried parsley leaves

2 teaspoon dried rosemary leaves

2 teaspoon dried thyme leaves

1 teaspoon salt

1 teaspoon ground black pepper

2 tablespoon Worcestershire sauce

4 garlic cloves, minced

4 tablespoons all purpose flour

4 tablespoons tomato paste

2 cup beef broth

2 cup frozen mixed peas & carrots

1 cup frozen corn kernels

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1. Heat oil over medium-high heat. Add onions. Cook 5 minutes.

2. Add ground beef, parsley, rosemary, thyme, salt, and pepper. Cook 6-8 minutes until browned.

3. Add Worcestershire sauce and garlic. Cook 1 minute.

4. Stir in flour and tomato paste until incorporated.

5. Add broth, peas, carrots, and corn. Bring to a boil, then simmer 5 minutes.

Prepare Potato Topping

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3 - 4 lb. russet potatoes, peeled and cut into 1 inch cubes

16 tablespoons unsalted butter

⅔ cup half & half

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon ground black pepper

¼ cup parmesan cheese

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1. Boil potatoes until fork tender, 10-15 minutes.

2. Drain potatoes and return to pot. Let rest 1 minute.

3. Add butter, half & half, garlic powder, salt, and pepper. Mash until combined.

4. Stir in parmesan cheese.

Assemble and Bake

1. Preheat oven to 400 degrees F.

2. Pour meat mixture into a baking dish.

3. Spoon mashed potatoes on top. Spread evenly.

4. Bake uncovered 25-30 minutes.

5. Cool 15 minutes before serving.