1. To make the mashed potatoes, peel the potatoes if they are not organic, then chop them. Place potatoes in a medium-large pot on the stove and add water to cover. Bring water to a boil, add a generous pinch of salt, and boil until tender (15-20 minutes). Remove from heat and pour off almost all the water. Add the cream and 2 tablespoons of the butter. Mash the potatoes for a minute of two using a potato masher. I like my mashed potatoes to have some texture, but you can make them as smooth as you like. Add salt and pepper to taste, then set aside.

2. Preheat oven to 400 degrees F. Melt remaining 2 tablespoons butter in a large (preferably cast-iron) skillet, then add the onion and sauté until tender (about 8 minutes). Add the garlic, peas and carrots and cook for another 2 minutes. Add beef and beef broth and sauté, breaking it up as it cooks, until meat is no longer pink and broth has been absorbed (about 4 to 5 minutes). Stir in the worcestershire sauce. Season with a little salt and pepper.

3. Spoon vegetable/beef mixture into a baking dish (or just bake it right in the skillet, if you used cast iron). Spread potatoes evenly over beef; if you like, you can use a fork to make a "crosshatch" or other pattern in the potatoes. Bake until potatoes are lightly browned, 15-20 minutes, then serve.