Peel and quarter potatoes.

Place potatoes in a pot of water and bring to a boil.

In a large pan, heat olive oil and fry chopped onions until translucent (about 2 minutes).

Add minced garlic to the onions and fry for 30 seconds to 1 minute.

Add lean ground beef (or lamb) to the pan.

Fry the beef and onions until the beef is brown.

Drain off excess fat if necessary.

In a bowl, mix beef bouillon cubes with a couple teaspoons of water to create beef stock.

Deglaze the pan with the beef stock.

Add salt and pepper to taste.

In a separate bowl, mix flour with the remaining water until well blended.

Pour the flour mixture into the beef/onion/stock mixture.

Let the gravy thicken for a few minutes, stirring vigorously to avoid lumps.

Add corn niblets or frozen mixed vegetables to the gravy.

Once the potatoes are cooked, drain them.

Add butter, milk, and salt to the potatoes and mash until thick and creamy.

Optional: Add a beaten egg to the mashed potatoes and mash well.

Pour the meat mixture into a casserole dish.

Top with the mashed potatoes.

Optional: Sprinkle shredded cheese on top.

Bake at 400F for 20 minutes, or until the top is golden brown.

Alternatively, freeze unbaked, well-wrapped in saran wrap and tinfoil (remember to remove the saran wrap before baking).

Bake from frozen until the top is nice and golden brown.