Peel 2 pounds of potatoes and cut them into 1-inch cubes.

Put them in a large pot and cover with cold water.

Add 1 teaspoon of salt to the water.

Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.

Drain the potatoes well and return them to the hot pot.

Add 4 tablespoons of butter and 1/2 cup of warm milk.

Mash until smooth and creamy. Add salt and pepper to taste.

Mix in 1/2 cup of grated cheddar cheese.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1 diced onion and cook until soft, about 5 minutes.

Add 2 diced carrots and 2 minced garlic cloves. Cook for 3 more minutes.

Add 1.5 pounds of ground beef and break it apart with a wooden spoon.

Cook until the beef is no longer pink, about 5 minutes.

Drain excess fat if needed.

Sprinkle 2 tablespoons of flour over the meat and stir to coat.

Add 1 cup of beef broth, 1 tablespoon of Worcestershire sauce, 1 tablespoon of tomato paste, 1 teaspoon of fresh thyme, and 1/2 teaspoon of rosemary.

Stir well and bring to a simmer. Cook for 5 minutes until slightly thickened.

Add 1 cup of frozen peas and 1/2 cup of corn. Stir and remove from heat.

Preheat your oven to 375°F (190°C).

Pour the meat mixture into a 9x13 inch baking dish and spread evenly.

Spoon the mashed potatoes over the meat mixture.

Use a fork to create ridges in the potatoes (these will get crispy).

Sprinkle another 1/2 cup of grated cheddar on top.

Bake for 25-30 minutes until bubbling and the top is golden brown.

Let it rest for 10 minutes before serving.