MAKE THE MEAT FILLING.

Add the oil to skillet and cook onions until almost translucent

Add the ground beef to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring every now and then to turn meat

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well blended and tomato paste is fully incorporated

Add the broth, frozen peas and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set Aside and make filling. Preheat oven to 400 degrees F.

MAKE THE POTATO TOPPING.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes. Return the potatoes to the pot. Let the potatoes sit in the pot for to evaporate any remaining liquid.

Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Add the cheddar cheese to the potatoes. Stir until well combined.

PUT YOUR CASSEROLC TOGETHER.

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Layer the mashed potatoes on top of the meat. Carefully spread until evenly distributed on dish

Bake uncovered for 25-30 minutes.