One-Pot Hearty Beef and Potato Bake

Preheat the oven to 400 degrees F.

Place a deep 13-14 inch cast iron skillet over medium heat.

Add the ground beef to the skillet, season generously with salt and pepper, and break it into small pieces with a wooden spoon as it browns.

Once the ground beef is fully cooked, move it to the sides of the skillet.

Add the diced onions, chopped carrots, and minced garlic to the skillet and sauté for 5-8 minutes until the onions and carrots soften.

Stir the beef and vegetable mixture together.

Add in the frozen corn, frozen peas, beef broth, tomato paste, Worcestershire sauce, Dijon mustard, cornstarch, and dried thyme to the skillet. Stir to combine and cook until heated through.

Taste the mixture, then season with salt and pepper as needed.

Turn off the heat and spread the mixture evenly over the bottom of the skillet.

Mix the shredded cheddar cheese into the mashed potatoes.

Scoop the mashed potatoes over the meat filling and spread it to the sides of the skillet, making sure there are no gaps.

Place the skillet in the preheated oven and bake for 20-25 minutes, or until the potato crust is golden brown and the filling is bubbling.

Remove from the oven, let it rest for a few minutes, and serve.