Preheat oven to 400F.

Place an 8x12 casserole dish on a baking sheet lined with parchment paper. Set aside.

Peel and chop potatoes into small cubes, then place them in a medium pot and cover with water. Boil the potatoes over medium-high heat for 15-20 minutes, until fork tender.

While the potatoes are cooking, prep the rest of the cottage pie ingredients.

Grate a generous one cup of Parmesan cheese into a small bowl. Set aside.

Finely chop onion and carrots, and place them together in a medium bowl and set aside.

Finely chop the fresh thyme and rosemary, and place them together in a small bowl and set aside.

Combine the tomato paste, Worcestershire sauce, and soy sauce in a small bowl and set aside.

Measure out one cup of chicken broth and set aside.

Measure out 2 tbsp of flour into a small bowl and set aside.

By now, the potatoes should be done cooking. Drain potatoes into a colander in the sink, then return them to the pot. Mash the potatoes, mixing in the butter and milk until potatoes are smooth and creamy. Using a spatula, stir the grated cheese into the mashed potatoes. Place a lid on the pot and set aside to keep warm.

Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and carrots; toss to coat with the oil. Let cook 4-5 minutes, until the onions are lightly browned and slightly softened.

Stir the ground beef into the veggies, breaking up any large pieces, then stir in 1 tsp kosher salt and ½ tsp ground black pepper. Cook the beef about 5 minutes, or until it’s completely browned.

Sprinkle the flour over the browned beef and stir to coat, then let mixture cook for another minute or two, stirring regularly.

Stir the fresh herbs into the beef mixture, then let cook one minute, until the herbs are fragrant.

Add the tomato paste, soy sauce, Worcestershire sauce, and chicken broth to the pan. Stir to combine, then let the mixture come to a boil. Cover the pan with a lid, turn the heat down to low, and let simmer for about 10 minutes, until the sauce has slightly thickened.

Taste the beef mixture; add additional salt and pepper, if needed.

Remove the pan from the heat and stir in the corn kernels and peas.

Transfer the meat filling to the casserole dish, then spread the mashed potatoes in a thick layer over the filling; all filling should be completely covered by the potato crust. (If potatoes are no longer spreadable, stir in a splash of milk before adding them to the casserole dish.)

Place the cottage pie on the prepared baking sheet and bake in the oven at 400F for 20-25 minutes, until the potato crust is lightly browned and/or the filling is bubbly.

Remove cottage pie from oven and let cool for 10-15 minutes before serving.