Step 1

Place the potatoes in a stockpot and cover with water. Place the pot on a burner and heat to boiling. Lower heat to a rolling boil and cook for 15 minutes until the potatoes are easily pierced with a fork. Remove from heat and strain in a colander.

Step 2

Add the potatoes, melted butter, ½ teaspoon of salt, ¼ teaspoon of pepper, and milk to a mixing bowl. With a hand mixer, mash until your desired consistency is reached, then set the mashed potatoes aside.

Step 3

Preheat the oven to 400 F.

Step 4

Warm the olive oil over medium heat in large skillet. Add the onion and carrots and sauté for 4 minutes. Add the garlic and sauté 1 minute more.

Step 5

Add the ground beef to the skillet and cook, breaking it up with a wooden spoon. Season with the remaining teaspoon of salt and ½ teaspoon of pepper. Cook until no longer pink.

Step 6

Add the flour, stirring to coat.

Step 7

Add the tomato paste, broth, and Worcestershire sauce. Stir to combine. Bring the mixture to a boil, then lower the heat, cover, and simmer for 10 minutes.

Step 8

Stir the corn and peas into the beef mixture.

Step 9

Transfer the ground beef mixture to a baking dish.

Step 10

Turn the mashed potatoes out onto the top of the ground beef. Smooth out the potatoes to make an even layer atop the beef mixture.

Step 11

Bake in the preheated oven for 25 to 30 minutes, until the edges of the potatoes just begin to brown.

Step 12

Scoop out individual servings and enjoy.