Peel and chop potatoes and add them to warm salted water in your pot.

Bring to a boil and boil until potatoes are tender - roughly 15 minutes.

Drain water, add potatoes to bowl or mixer and mash with salted butter, milk and salt until smooth. Set aside.

In the same pot you cooked your potatoes in, no need to wash it, add olive oil, diced onions, carrots, beef, squash (optional), celery and garlic and sauté until onions start to soften and beef starts to brown.

Add green beans, diced tomatoes, parsley, salt, black pepper, cayenne pepper, optional herbs, beef broth or stock, Worcestershire sauce, ketchup, and onion powder and bring mixture to a boil then simmer for about 15 minutes so all the vegetables can soften fully, stir occasionally.

Once vegetables are sufficiently softened, mix together the cornstarch and water and whisk into the mixture to thicken it slightly.

Scoop your mashed potatoes on top of mixture and smooth across the top, the mixture will bubble through from beneath, but it's supposed to.

Sprinkle the top with cheese and place a lid on the pot then remove from heat and let it sit for 5 minutes or until your cheese is melted.

Spoon out a scoop with the potatoes, filling and cheese and enjoy!

For instant pot:

Cook potatoes in salted water for 4 minutes, blend with milk, butter and salt and set aside.

Add olive oil, onion, carrot, beef, squash (optional), celery, garlic, green beans, tomatoes, parsley, salt, pepper, cayenne pepper, herbs, beef broth or stock, Worcestershire sauce, ketchup and onion powder to instant pot and cook for 7 minutes on high pressure with a quick pressure release.

Whisk in cornstarch and water and cook on sauté until sauce thickens slightly.

Spoon on your mashed potato mixture on top and cover with cheese.

Place lid on for 5 minutes while on keep warm setting or until cheese melts.

Serve and enjoy!