Preheat oven to 350°

Whisk 1 ½ tsp of cornstarch into beef broth and set aside.

Heat Olive Oil over Medium High heat in a large sauté pan that has a lid.

When the oil is hot, add the ground beef and cook until browned.

Drain beef, if needed, and return to pan.

Add onions, carrots, mushrooms, garlic, rosemary, thyme, salt and pepper to the pan.

Sauté until the carrots and onions are slightly softened.

Add ketchup and worcestershire sauce and stir well.

Add beef broth and cornstarch to the pan and bring to a simmer.

Reduce heat to medium-low, cover pan and simmer for 8-10 minutes.

Add peas, green beans, and corn and warm through.

Stir in the chopped parsley and turn off the heat.

Transfer beef filling to a large casserole dish. **See notes.

Top the beef filling with the potatoes. **See notes for tricks on spreading the potatoes.

Bake uncovered for 40-45 minutes, until the filling starts to bubble.

Remove from oven and top with 1 cup of shredded cheese. I like cheddar or a blend of yellow cheeses.

Return shepherd’s pie to the oven for about 10 minutes or until the cheese melts.

Serve with a side salad, like Kale and Brussel Sprout Salad, and dinner rolls.