Preheat oven to 400F (200C).

Peel and cut potatoes into 1-2 inch chunks.

Place potatoes in a pot, cover with cold water, add salt (optional), and bring to a boil.

Reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes).

While potatoes are boiling, heat olive oil in a skillet over medium heat.

Add crushed garlic (and onion, if using) and sauté briefly.

Add ground meat/veggie base to the skillet and cook until browned.

Stir in hamburger seasoning, basil, oregano, thyme, and Pickapeppa sauce (if using).

Drain excess pan drippings.

Prepare Bisto gravy with pan drippings (or water) and add to the meat mixture. Stir well.

Turn off the heat.

Once potatoes are cooked, drain the water.

Place potatoes back in the pot with the lid cracked for 5 minutes to dry them out.

Mash potatoes with a masher.

Add milk and butter and whisk until creamy.

Transfer the meat mixture to a casserole dish.

(Optional: add a layer of corn on top).

Top with mashed potatoes.

Sprinkle with shredded cheese.

Bake for 10-20 minutes, or until the cheese is melted and bubbly. Broil briefly to brown the cheese if desired.

Serve with warmed canned corn or other veggies.