Shepherd's Pie(not tomato based)

Leftover roast cubed or shredded(maybe like a cup or a cup and a half's worth) or ground beef if roast is not available
4 Tbsp butter
1/2 medium onion
3-4 cloves garlic
1 can(2 cups) beef broth
1 large carrot(or two not so large), diced
1/4 tsp ground thyme
1/2 tsp basil
1/2 c. frozen corn
1/2 c. frozen peas
1/2 can green beans
2 Tbsp corn starch
2 Tbsp water
mashed potatoes made with sour cream, garlic and sharp cheddar

Chop onion. Add to butter and saute. Add garlic and saute for another 30 seconds. Add shredded roast beef and cook for a minute or so(it should start coating the bottom of the pan). Add the beef broth and de-glaze the pan. Meanwhile dice your carrots. Add to the pot and simmer until the carrots are softened(if the meat is tougher this will be a good time for it to soften too). Add the thyme and basil(and salt and pepper if it needs it). When the carrots reach the desired tenderness add the beans, peas and corn. Mix together starch and water making a slur, add to the pot and stir until hot and thickened. Place in a greased 9X9 pan. Cover with mashed potatoes and if the potatoes are warm stick under the broiler on high until the peaked of the potatoes become brown. If the potatoes have been in the fridge and are cooler cook on 350 until the dish starts bubbling then turn the broiler to high until the peaks are brown.