1-First, heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until it softens, then stir in the ground beef or lamb and brown it thoroughly. Don’t forget to add the dried parsley, rosemary, thyme, salt, black pepper, Worcestershire sauce, and minced garlic for that classic taste.

2-Next, sprinkle in the all-purpose flour and tomato paste to thicken the mixture, then pour in the beef broth and let it simmer until it thickens up. Add the frozen mixed peas and carrots along with the frozen corn kernels, stirring everything together for even distribution. For a personal touch, I like to taste and adjust seasonings here to match what my family enjoys.

3-While the filling cooks, prepare the potato topping by boiling the russet potatoes until they’re tender. Drain them and mash with unsalted butter, half and half, garlic powder, salt, ground black pepper, and parmesan cheese until smooth and creamy. Preheat your oven to 400°F and spread the meat mixture evenly in a baking dish.

4-Top it off by layering the mashed potatoes over the filling, smoothing it out for a nice even cover. Bake for 20-25 minutes until the top turns golden and bubbly. Let it cool for a few minutes before serving this step helps the flavors settle and makes it easier to dish out. If you’re looking for more ideas on hearty meals, check out simple soup recipes that use leftovers creatively.