In a large skillet, heat a drizzle of olive oil over medium heat. Add 1 pound of ground meat, breaking it apart as it browns for about 5-7 minutes. Stir in chopped vegetables and seasonings, then cook for another 5 minutes until the veggies are tender.

Peel and chop 2 pounds of Yukon Gold potatoes. Place in a pot, cover with water and bring to a boil. Reduce and simmer for 15-20 minutes or until fork-tender. Drain and return to pot, adding butter and heavy cream. Mash until smooth.

Preheat oven to 400°F (200°C). Spread savory filling in a large baking dish. Spoon mashed potatoes over the filling, smoothing the top and creating texture with a fork.

Place pie in oven and bake for 25-30 minutes or until the top is golden brown and filling is bubbling.

Remove from oven and let rest for 5-10 minutes before serving.