Preheat oven to 350.

In a large skillet (or big deep cast iron skillet), heat the olive oil over medium heat. Add the onions, carrots and celery and sauté until they start to soften and get some color on them, about six minutes. Add the garlic and chopped Rosemary, along with a pinch of salt and pepper; sauté another 30 seconds or so, until the garlic is fragrant.

Scoot the veggies over in the pan and add the tomato paste. Press the paste into the pan for a few seconds, letting the flavors bloom. Add the Worcestershire sauce, shredded chicken, peas, corn and stock. Season with another pinch of salt, and let this simmer about 10 minutes, while you thinly slice the potatoes.

Transfer the chicken and veggies to a large cast iron skillet. (or just cook everything in the cast iron from the get go!) Evenly and lightly press the mix in the pan, so that the potatoes lay evenly on top. Layer the potatoes over the chicken mix, starting with the outside edge, overlapping each other. Once the potatoes are arranged, brush with the melted butter. Then sprinkle with the onion and garlic powder, finishing off with a sprinkling of powdered parmesan, and another small pinch of salt.

Bake anywhere from 25 to 40 minutes (depending on your oven), until the potatoes are cooked through, tender, and starting to curl on the edges, and the cheese is browning on top. And you feel your throat close as tears pool up in your lower eyelids.

Serve with more parmesan and rosemary!

Serves 4-6.