A homey casserole with a well-seasoned minced beef bottom layer, topped with creamy and fluffy mashed potatoes then finished off in the oven until bubbling.
Meat Filling: Heat olive oil in a large pan. Add ground beef then cook (high heat) until the liquid has evaporated and fat is rendering. Drain the fat then season with salt and pepper. Add the onion, cook for a minute then put in the garlic. Drizzle the worcestershire sauce.
Sprinkle flour over the meat then add tomato paste. Stir for a minute and pour in the broth (or water). Let simmer for 2 minutes.
Taste and season with patis or salt, if needed. Add the frozen veggies ( or add carrots first if using fresh) then turn the heat off. Set aside.
Mashed Potato topping: Place potatoes in a large pot. Cover with water and bring to a boil. Simmer for 12-15 minutes or until the potatoes are fork tender. Drain the cooking liquid (stove still on lowest heat) then place it back on the stove to let the potatoes drain completely (about a minute).
Add butter, hot milk, cheese, salt, ground black pepper and garlic powder (if using) and mash until the ingredients are well combined and smooth. Taste and adjust seasoning, if needed.
To Assemble and Bake: Preheat the oven to 350F.
Place the cooked meat at the bottom of the 9x13 baking dish (or 2 smaller baking dishes). Flatten evenly.
Spread mashed potatoes smoothly on top. Using a fork, lightly “rake” the top with short lines to make it look prettier (optional).
Place the pan on top of a cookie sheet (just in case the mixture bubbles over). Sprinkle more cheese on top, if desired. Bake for 30 minutes or until bubbling and starting to have random brown spots on top.