Ingredients
2 tbsp. olive oil
1 c. yellow onion, chopped
1 lb. ground beef (can also used ground lamb)
2 tsp. dried parsley
1 tsp. dried rosemary
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
2 garlic cloves, minced
2 tbsp. all purpose flour
2 tbsp. tomato paste
1 c. beef broth
1 c. frozen mixed peas and carrots
1/2 c. frozen corn
2 lb. russet potatoes, peeled and cut into cubes
8 tbsp. unsalted butter
1/3 c. half & half
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. parmesan cheese
Directions
Add oil to large skillet and heat for 2 minutes on medium-high. Add the onions to skillet, cook for 5 minutes, stirring occasionally.
Place potatoes in large pot and cover with water. Bring pot to a boil, then reduce to a simmer. Simmer until potatoes are tender, about 10-15 minutes.
Add beef to skillet and break apart.
Add parsley, rosemary, thyme, salt, and pepper. Stir well. Cook until meat is browned.
Add Worcestershire sauce and garlic, stir well. Cook for 1 minute.
Add flour and tomato paste. Stir into mixed well and no clumps remain.
Add broth and frozen veggies. Bring to a boil and then reduce to a simmer, simmer for 5 minutes. Set aside.
Preheat oven to 400°F
Drain potatoes in strainer and return to the hot pot. Let potatoes sit in the pot for 1 minute to get rid of any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper to potatoes. Mash and stir together until all ingredients are incorporated.
Add parmesan cheese to potatoes and mix well.
Pour meat mixture into a baking dish (9x9 or 7x11). Spread evenly.
Spoon potatoes on top of meat, spread evenly.
Bake uncovered for 25-30 minutes. Let cool for 15 minutes before serving.