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Heat a large skillet over medium high heat, then add beef. Brown beef until fully cooked.
Soak up excess beef fat with a paper towel, then add onion and carrot. Season with salt and pepper, then cook until soft.
Add peas and corn, cook for 2 minutes. Add butter, then flour, thyme leaves, and garlic. Stir until flour disappears.
Add beef stock, bring to a boil. Cook until broth thickens into a light sauce. Transfer mixture to a baking dish.
Preheat oven to 425ºF.
Cook cubed potatoes in boiling water until fork-tender. Mash potatoes with cream, milk, butter, and cheese. Season with salt and pepper.
Spread mashed potatoes over beef and veggies in the baking dish.
Bake shepherd's pie for 20–25 minutes, until mashed potatoes are golden brown and crispy.
Serve and enjoy!