Place the potatoes in a large pot. Cover with water and bring to a boil. Reduce to a simmer and cook fpr 10-15 minutes until potatoes are fork tender.

Drain the potatoes and let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

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

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

Preheat oven to 400 degrees.

Add the onion and ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, and thyme. Stir well. Cook until the meat is browned and drain off excess grease.

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

Add the flour. Stir until well incorporated and no clumps remain.

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

Set the meat mixture aside. Preheat oven to 400 degrees F.

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

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake at 400 degrees uncovered for 25-30 minutes. Cool for 15 minutes before serving. Serves 4-6.