1. Preheat the oven to 400°F.

2. Place the peeled and cubed potatoes in a large pot of salted water and boil until fork-tender, about 15 to 18 minutes.

3. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.

4. Add the diced onion, minced garlic, and diced carrots to the skillet. Cook for 4 to 5 minutes until the onion softens and the carrots begin to tenderize.

5. Stir in the tomato paste and Worcestershire sauce, then pour in the beef broth. Add the peas and corn and simmer for 5 minutes until the filling thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

6. Drain the potatoes and return them to the pot. Add the butter, milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Mash until smooth and creamy. Stir in 1/2 cup of the shredded cheddar cheese.

7. Transfer the beef filling to a baking dish or leave it in an oven-safe skillet. Spread the mashed potatoes evenly over the top. Sprinkle with the remaining 1/2 cup cheddar cheese.

8. Bake for 20 to 25 minutes until hot and bubbly and the top is lightly golden.

9. Broil for 1 to 2 minutes if you want extra color on top.

10. Let it rest for 5 to 10 minutes, then garnish with chopped parsley and serve.