# Components:
→ Potato Topping
01 - 2 lbs russet potatoes, peeled and cubed
02 - 4 tablespoons unsalted butter
03 - 3/4 cup sour cream
04 - 1/3 cup whole milk
05 - 1 cup shredded cheddar cheese
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Meat and Vegetable Base
09 - 1 lb ground beef or lamb
10 - 1 small onion, finely chopped
11 - 2 cloves garlic, minced
12 - 1 cup frozen mixed vegetables
13 - 2 tablespoons tomato paste
14 - 1 tablespoon Worcestershire sauce
15 - 1/2 cup beef or chicken broth
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried rosemary
18 - Salt and pepper to taste
→ Crunchy Topping
19 - 2 cups cornflakes, lightly crushed
20 - 2 tablespoons melted butter
21 - 1/2 cup shredded cheddar cheese
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Boil potatoes in salted water until fork-tender, approximately 15 minutes. Drain thoroughly and mash with butter, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper until smooth. Set aside.
03 - In a large skillet, cook ground beef or lamb over medium heat until browned. Drain excess fat from the skillet.
04 - Add chopped onion and minced garlic to the skillet; sauté until softened, approximately 3 minutes.
05 - Stir in frozen vegetables, tomato paste, Worcestershire sauce, broth, thyme, rosemary, salt, and pepper. Simmer 5 minutes until thickened.
06 - Spread the meat and vegetable mixture evenly across the prepared baking dish.
07 - Top with the mashed potato mixture, spreading to completely cover the meat filling.
08 - Combine crushed cornflakes with melted butter. Sprinkle evenly over the potatoes and top with remaining cheddar cheese.
09 - Bake for 30-35 minutes, until the topping is golden brown and the filling bubbles at the edges.
10 - Let the casserole rest 10 minutes before serving to allow layers to set.
