Place of pot of water on the stove over high heat to boil the potatoes. Wash and chop potatoes into cubes and place them in the boiling water. Cook until tender, about 10-15 minutes. Drain.
Meanwhile, peel the carrots and wash them so that they can be diced. Dice the onion and zucchini and add to the carrots.Cook in a pan on the stove top with butter over medium heat until tender about5-8 minutes. I like to cook in a cast iron pan for this dish so that it can be placed directly in the oven.
Add the minced garlic and beef to the carrot and onion mixture. Cook until the beef is fully browned. Drain any grease.
Add 1 ½ cups beef stock, and sprinkle with ½ cups all-purpose flour. Stir regularly over medium heat until mixture begins to thicken.
Add frozen peas. Finish the potatoes by mashing them with salt and pepper to taste as well as ¼ cup heavy cream and 4 tbsp butter.
Spread the potatoes over the top of the meat and vegetables. Top with butter to brown the potatoes. Bake at 375F for 30 minutes until heated through and the potatoes begin to brown. Serve hot and enjoy!