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1
Preheat oven to 425 F.
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2
Add water to a medium pot with a pinch of salt and bring it to a boil.
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3
Add potatoes and the 2 whole garlic cloves and cook until the potatoes are fork tender, about 15 minutes.
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4
Drain the water and add potatoes and garlic back into the pot.
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5
Add in butter, cream cheese, half-and-half, salt and pepper.
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6
Using a potato masher, mash potatoes until creamy.
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7
Set aside.
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8
In a medium bowl mix together ground beef, salt, pepper, parsley flakes and onion powder until combined.
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9
Set aside.
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10
In a small bowl or cup, whisk together the beef broth and flour until flour is dissolved.
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11
Set aside.
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12
Drizzle 1 to 2 teaspoons of olive oil into a non-stick skillet.
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13
Over medium heat add onion and minced garlic and cook until onions are slightly tender, about 3 minutes.
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14
Add in ground beef and cook until beef is brown.
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15
Drain any liquid from the skillet and add in peas and carrots and cook until heated through, about 3 minutes.
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16
Stir in beef broth mixture and tomato paste and stir until combined with meat and the sauce thickens.
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17
Transfer meat into a large casserole dish and spread it out evenly.
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18
Top with mashed potatoes.
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19
Sprinkle with cheddar cheese.
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20
Place casserole dish into the preheated oven and cook until cheese is melted, about 15-20 minutes.
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21
Notes- For make ahead version, after topping with mashed potatoes cover the dish and refrigerate until ready to eat.
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22
Preheat oven to 425 F, remove cover off of the dish and bake until heated through.
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23
Then add cheese and continue to cook until cheese is melted.
