2 tbsp olive oil

1 cup chopped yellow onion

1 lb ground beef or ground lamb

2 tsp dried parsley leaves

1 tsp dried rosemary leaves

1 tsp dried thyme leaves

1/2 tsp salt

1/2 tsp ground black pepper

1 tbsp Worcestershire sauce

2 garlic cloves, minced

2 tbsp all-purpose flour

2 tbsp tomato paste

1 cup beef broth

1 cup frozen mixed peas & carrots

1/2 cup frozen corn kernels

1.5–2 lbs russet potatoes, peeled and cubed

8 tbsp unsalted butter

1/3 cup half & half

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp ground black pepper

1/4 cup parmesan cheese

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Preheat oven to 400°F.
Heat olive oil in a skillet over medium-high heat. Add onions and sauté for 5 minutes.
Add ground beef or lamb, parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes, until browned.
Add Worcestershire sauce and garlic. Cook for 1 minute.
Stir in flour and tomato paste until no clumps remain.
Add broth, peas & carrots, and corn. Simmer for 5 minutes until thickened. Set aside.
Boil potatoes until fork tender (10–15 minutes). Drain and return to pot.
Let potatoes sit 1 minute, then mash with butter, half & half, garlic powder, salt, and pepper until smooth.
Stir in parmesan cheese.
Spread meat mixture in a 9×9 or 7×11-inch baking dish. Top with mashed potatoes.
Bake uncovered for 25–30 minutes until bubbly and golden. Let rest 15 minutes before serving.