Preheat oven at 400 degrees F.
Peal the 2 lbs. of potatoes, cut into cubes. Boil potatoes in a large pot, add a teaspoon of salt, cook until tender (approx. 20 min).
While potatoes are cooking heat 2 tablespoons of Madagascar Black Peppercorn Oil in a large skillet over medium heat. Stir in your chopped onion, ground meat, carrots, thyme, garlic, ½ teaspoon of salt, and cook until meat has browned.
Add the chopped tomato, cook and stir until soft - about a minute. Stir in ¾ cup Balsamic Vinegar, add frozen corn, peas and chicken broth to the mixture let simmer for 5 minutes until reduced and saucy.
In a 3-qtr baking dish transfer your meat mixture and evenly spread across the dish.
Back to the potatoes – drain the potatoes and return to the pot, add the Infused Butter Olive Oil, half, and half.
Mix in cheddar cheese and Dijon mustard. Smash until all ingredients have mixed - season with additional salt if needed.
Spread mashed potatoes over the meat in the baking dish creating an even layer on top.
Place baking dish in the oven, bake until topping is golden brown, approximately 20-25 minutes.
Let cool for 5-10 minutes before serving.