Preheat oven to 400°F, then in a large pan heat olive oil over medium heat. Add carrots and onions and cook until soft, about 5 minutes.

Add the garlic and stir to combine. Add meat and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes.

Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.

Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.

Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly, about 5 minutes.

Season with salt and pepper. Add the corn and peas to the meat mixture Transfer to a 9- to 10-inch deep-dish pie pan.

Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.

Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

Remove to a cooling rack for at least 15 minutes before serving. Yield: 8 servings. Makes: 8 servings