Pre heat oven 350

Cast Iron Pot sprayed with cooking oil

Topping

Potatoes

5 large red potatoes with skin on

4 large garlic glove with skin on

2 tbsp butter

1/4 tsp pepper

1 tsp salt

1/4 cup milk

1/2 cup chicken broth

Grated Parmesan cheese

Boil potatoes and garlic

in water until temder

Remove skins from garlic, discard

Drain water from pot leave a small amount of water, place potatoes and water in large bowl, add butter, salt, pepper, milk and chicken broth. Smash with potato masher, until creamy. Let cook. Add more milk if not creamy enough

Filling

1 lb ground beef

2 garlic gloves minced

1 small onion diced

2 cups frozen peas, carrots, corn and green beans

2 tbsp flour

1 tbsp tomato paste

1/2 beef broth

1tbsp worchestershire

1 1/2 tsp dried thyme

1/4 cup Shredded Parmesan Cheese

Cook beef, garlic and onions together on medium heat in large skillet, drain grease when finish cooking, add vegetables cook 5 minutes, add flour mix well, cook 3 minutes, add tomato paste keep mixing, add all remaining ingredients mix and cook 10 minutes

Place filling in cast iron skillet and top off with potatoes. Sprinkle shredded Parmesan cheese on potatoes, bake 30 minutes or potatoes are crisp and bubbly.