Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent.
Add the ground beef or lamb to the skillet, breaking it up with a spoon, and cook until browned.
Stir in the frozen peas and carrots, tomato paste, Worcestershire sauce, and beef broth. Let the mixture simmer for about 10 minutes, until it thickens slightly. Season with salt and pepper.
Transfer the meat mixture to a 9×13-inch baking dish, spreading it evenly.
Top the meat mixture with the mashed potatoes, spreading them to cover the meat completely.
Sprinkle the shredded cheddar cheese over the mashed potatoes.
Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Variations & Tips
For a lighter version, you can use ground turkey instead of beef or lamb. If you have picky eaters, try blending the vegetables into the meat mixture so they’re less noticeable. You can also add some corn or green beans for extra veggies. For a cheesy twist, mix some cheese into the mashed potatoes before spreading them over the meat. If you’re short on time, instant mashed potatoes work just fine!
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