Potato Topping:

1. Add 2 pounds of peeled and chopped potatoes to a large pot and cover with water.
2. Bring to a boil and cook until fork tender 15-20 minutes.
3. Drain and return the potatoes to the hot pot.
4. Add 6 tablespoons of unsalted butter, ? cup heavy cream, and 2 teaspoons kosher salt. Mash or mix until smooth and creamy. I use a hand mixer. 
5. Set aside while you prepare the filling.

Filling:

1. Preheat your oven to 375°F.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add the diced shallot and cook for 2-3 minutes until softened.
4. Add the ground meat and cook, breaking it apart, until browned and cooked through.
5. Stir in 1½ tablespoons Worcestershire sauce, 1 teaspoon soy sauce, 2 cloves minced garlic, and 3 tablespoons tomato paste. Cook for 2 minutes, stirring frequently.
6. Sprinkle in 2 tablespoons all-purpose flour and cook for a 1-2 minutes to remove the raw taste.
7. Gradually pour in 1¼ cups broth, stirring continuously. 
8. Add 1 cup frozen mixed vegetables, 1 teaspoon onion powder, and 1 teaspoon ground mustard and stir until combined. Simmer for 7-8 minutes, until the mixture thickens.
9. Transfer the filling mixture to an 8×8 or 2-quart baking dish and spread it into an even layer. 
10. Spoon the mashed potatoes over the top of the meat and spread to cover it completely, edge to edge.
11. Bake for 20-25 minutes until the sides are bubbling. 
12. Broil for 2-3 minutes, watching closely, for a golden, slightly crispy topping.
13. Remove from the oven and let it rest 15 minutes to allow it to set.
14. Garnish with parsley and serve!