Start by heating a large skillet over medium heat, then sauté chopped onions and minced garlic until they become fragrant and golden, about 3 minutes.
Add the ground meat to the skillet, breaking it apart with a spatula, and cook until browned and caramelized, about 8 minutes. Ensure the meat is cooked through and has a rich aroma.
Stir in diced carrots, parsnips, and beet, along with thyme, rosemary, and smoked paprika. Cook for another 5 minutes until the vegetables are tender and the mixture smells earthy and fragrant.
While the filling simmers, peel and boil potatoes until they are soft and fluffy, about 15 minutes. Drain and transfer to a bowl.
Mash the potatoes with butter, milk, and a pinch of salt until smooth and creamy. Set aside.
Preheat your oven to 200°C (400°F). Transfer the cooked filling into a baking dish, spreading it evenly with a spatula.
Spread the mashed potato mixture over the filling, smoothing the top with a spatula to create an even layer.
Sprinkle shredded cheddar cheese generously over the mashed potatoes, covering the entire surface.
Bake in the preheated oven for 20-25 minutes until bubbling around the edges and the top is crispy and golden brown.
Remove from the oven and let rest for 5 minutes. This helps the layers set and makes serving easier.
Serve hot, with the crispy top contrasting the tender, colorful filling inside. Enjoy the playful surprise in every bite!
