# What You Need:
→ Potato Topping
01 - 2 lbs russet potatoes, peeled and cubed
02 - 4 tbsp unsalted butter
03 - 3/4 cup sour cream
04 - 1/3 cup whole milk
05 - 1 cup shredded cheddar cheese
06 - 1/2 tsp garlic powder
07 - 1/2 tsp salt
08 - 1/4 tsp 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 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce
15 - 1/2 cup beef or chicken broth
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried rosemary
18 - Salt and pepper to taste
→ Crunchy Topping
19 - 2 cups cornflakes, lightly crushed
20 - 2 tbsp melted butter
21 - 1/2 cup shredded cheddar cheese
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Boil peeled and cubed russet potatoes in salted water until fork-tender, approximately 15 minutes. Drain thoroughly.
03 - Mash drained potatoes with butter, sour cream, milk, cheddar cheese, garlic powder, salt, and pepper until smooth and creamy. Set aside.
04 - In a large skillet over medium heat, cook ground beef or lamb until completely browned, breaking it into small pieces. Drain excess fat.
05 - Add chopped onion and minced garlic to the skillet. Sauté for 3 minutes until softened and fragrant.
06 - Stir in frozen mixed vegetables, tomato paste, Worcestershire sauce, broth, dried thyme, and dried rosemary. Season with salt and pepper. Simmer for 5 minutes until thickened.
07 - Spread meat and vegetable mixture evenly across the bottom of the prepared baking dish.
08 - Spread mashed potato mixture over the meat layer, ensuring complete coverage from edge to edge.
09 - Combine crushed cornflakes with melted butter. Sprinkle mixture evenly over potatoes and top with remaining cheddar cheese.
10 - Bake for 30 to 35 minutes until topping is golden brown and filling bubbles at the edges.
11 - Remove from oven and allow casserole to rest for 10 minutes before serving. This allows layers to set slightly.
