1 tsp dried thyme
½ tsp salt
½ tsp ground black pepper
1 tbsp Worcestershire sauce
2 garlic cloves, minced
2 tbsp all-purpose flour
2 tbsp tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
½ cup frozen corn kernels
For the Potato Topping:
1 ½ – 2 lbs russet potatoes, peeled and cubed 🥔
8 tbsp unsalted butter
⅓ cup half & half
½ tsp garlic powder
½ tsp salt
¼ tsp ground black pepper
¼ cup parmesan cheese 🧀
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